Aqua-what? A mashup of the Latin words for water, aqua, and for bean, faba, aquafaba is the water-like product left behind after we slow cook our chickpeas. When saved, the otherwise wasted liquid is transformed into a zero-calorie egg substitute perfect for baking, meringues, whipped toppings, and other sweet and savory recipes! Vegan, gluten-free, and safe for those with egg allergies, look for ready-to-use Haden’s Aquafaba in the frozen food aisle.

Ingredients: Chickpea broth