Also can get it from a can of chickpeas. The liquid already in the can is aquafaba
Also for best results, looking up “[dish] aquafaba recipe” will often work a bit better than 1:1 substitution because it can sometimes benefit from slight ratio changes of other ingredients. Though 1:1 substitution will still work
I feel like this article can be expanded to note that the musician popularized it in a specific context as a substitute for egg whites, which was indeed genius and a ‘whod’a thunk it’ moment, but that chickpea water has been used for all sorts of applications for centuries/millenia. Unfortunately those uses are not well documented online. Similar dynamics are at play with ciabatta bread and the Corsi-Rosenthal box filter, which both had precedents before they were named and popularized. Basically, I think there are distinct kinds of genius at play here: the original inventor, often lost to time, and the person who documents and shares the innovation, which requires its own kind of talent
Out of curiosity, what were some of the uses of chickpea water in the centuries/millennia past?
Well when I lived in the Middle East, I never saw them use it to whip up a meringue, but I’d see them make hummus and set some drained bean water aside to maybe add back in a bit later and control the consistency of the hummus, analogous to how Italians might reserve some pasta water to use in the sauce. So the idea of “aquafaba” as a distinct product is probably a true innovation, but people did use good ol bean water sometimes.