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aquafaba

[ ah-kwuh-fah-bah ]
/ ˌɑ kwəˈfɑ bɑ /
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noun Cooking.

the starchy liquid or broth in which dried chickpeas have been cooked or in which canned chickpeas are immersed, which can be reserved and whipped into a froth or foam, and used especially as a substitute for egg whites in meringues, buttercream, mousses, and in vegan pastries and baked goods.

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Origin of aquafaba

First recorded in 2010–15; aqua (in the sense “a liquid”) + Latin faba “bean”
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2021
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