Chana Rasam | What to do with aquafaba?

Chana Rasam (Chane Saaru) is a delicious and comforting recipe made with leftover chickpea water after boiling. Serve it as a soup or with steaming hot rice.

Recipe card

Chana Rasam | What to do with aquafaba?

Kushi

Chana Rasam (Chane Saaru) is a delicious and comforting recipe made with leftover chickpea water after boiling. Serve it as a soup or with steaming hot rice.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Dinner, Lunch

Cuisine Indian

Servings 3

Calories 60 kcal

Equipment

• ▢
  Pan

Ingredients

  

1x2x3x

• ▢ 2 to 3 cups of Leftover water from cooking Chickpeas aquafaba
• ▢ 10 to 12 Garlic cloves crushed or finely chopped
• ▢ 1 to 2 Dry Red Chili broken
• ▢ 1 tablespoon Coconut oil Vegetable oil
• ▢ Asafoetida hing a pinch, optional
• ▢ Coriander Leaves chopped for garnish.
• ▢ Salt to taste

Instructions

 

• Bring the chickpea water to a nice boil. Add salt to taste as needed.
  2 to 3 cups of Leftover water from cooking Chickpeas, Salt to taste
• Heat oil in a pan on medium flame. Add the crushed garlic cloves and saute until golden and aromatic. Add the dry red chili and saute for a few seconds. Switch off the flame.
  10 to 12 Garlic cloves, 1 to 2 Dry Red Chili, 1 tablespoon Coconut oil, Asafoetida
• Add the tempering to the boiled chickpea water.
• Garnish it with coriander leaves, serve hot, and enjoy.
  Coriander Leaves

Notes

• This saaru or rasam can be prepared by soaking dried chickpeas or other dried beans overnight and cooking them.
• You can also add a few chickpeas and one potato to this recipe. In Konkani, this type of curry is called grandmother's sarupkari. 
• Instead of garlic cloves, you can also use mustard seeds, curry leaves, and hing for tempering to make it a no-garlic, no-onion recipe. 

Nutrition

Calories: 60kcalCarbohydrates: 5gProtein: 1gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 391mgPotassium: 88mgFiber: 0.4gSugar: 1gVitamin A: 144IUVitamin C: 25mgCalcium: 20mgIron: 0.3mg

Tried this recipe?Let us know how it was!

What to do with chickpea water after boiling?

• Do not discard the water that is left after pressure cooking or boiling the chickpeas (chana). This is called chana water or aquafaba.
• Make saaru, also called rasam or Indian soup, by simply tempering garlic cloves and red chilies or mustard seeds and curry leaves with a pinch of hing.
• Add leftover chana water to pressure cooked toor dal to make dal rasam.
• Use it to make your hummus extra creamy.
• Aquafaba is used as an egg substitute in vegan baking.
• It can also be used to make pavlova (egg-free meringue).

I generally use the water that is left after pressure cooking the dried and soaked chickpeas and do not try with the canned chickpeas' leftover water.

We prepare this Konkani chane saaru, also called chana rasam or soup, especially after making chane usli (sundal or stir fry) or chane gashi or the popular chole (chana masala).

Ingredients

• Leftover water after cooking chickpeas (chana) also called aquafaba.
• For the tempering, coconut oil is traditionally preferred. However, you can use any cooking oil along with dry red chilies and crushed garlic cloves.

Check out the recipe card for the full list of the ingredients.

Step-by-step instructions

• Bring the chickpea water to a nice boil. Add salt to taste as needed. 
• Heat oil in a pan on medium flame. Add the crushed garlic cloves and saute until golden and aromatic. Add the dry red chili and saute for a few seconds. Switch off the flame. 
• Add the tempering to the boiled chickpea water. 
• Garnish it with coriander leaves, serve hot, and enjoy.

Tips

• This saaru or rasam can be prepared by soaking dried chickpeas or other dried beans overnight and cooking them.
• You can also add a few chickpeas and one potato to this recipe. In Konkani, this type of curry is called grandmother's sarupkari. 
• Instead of garlic cloves, you can also use mustard seeds, curry leaves, and hing for tempering to make it a no-garlic, no-onion recipe. 

More leftover recipes

Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

Note: We originally posted this chana rasam recipe in Sept 2015. It has now been modified in March 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.