This morning, my running buddy and good friend Natalie and I we were talking about the different uses for chickpea water (we talk about all sorts when we're running) - the water which is left when you drain chickpeas. When you whisk this up, it turn into the same consistency as fluffy egg whites (see the photo above), which I couldn't quite believe until I tried it. You can make all manner of vegan treats with this and is a perfect alternative for people who have an allergy to eggs.
Natalie sent me a recipe for chocolate mousse, which I made earlier for this evening. A dessert which is so easy to make and tastes divine.
I used Blanxart dark chocolate for this recipe and added a little maple syrup to sweeten while it was melting.
You have GOT to try this, if only for the novelty of seeing chickpea water turn into fluffy 'egg whites'.
Here's the recipe, which is from a brilliant blog called Lazy Cat Kitchen: