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
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.