I make a great Spanish ham-chorizo-chickpea-garlic-onion-spinach-tomato-mild paprika soup. The recipe says to use chicken stock as the stock. However. I have a vat of chickpea cooking water staring at me from batch cooking for the freezer. Will I destroy all the other lovely ingredients and produce some kind of watery swill if I use the chickpea water, or will it be fine?
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Yes you can use chickpea water as stock, but I would reduce it down a bit if it is watery now and season it too.
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Sounds insipid. Maybe thicken it a bit.
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It will be OK (and probs preferable to using a chicken stock cube) but it won't taste anything like as good as it would if made with a proper home made chicken stock. There is no depth of flavour in chickpea.
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You can reduce it and use it as vegan egg white.
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Donny Darko was right. It was fine but it wasn't the magical integration and heightening of all the influences that occurs with chicken stock. I might do it again but for a soup that will tolerate it better.
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Should have made vegan meringues instead m77
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