Start by placing your dry chickpeas in a large bowl. Cover them generously with water; the chickpeas will expand as they soak. Leave them to soak overnight or for about 8 hours. This simple act will help rehydrate the chickpeas, making them buttery soft when cooked.

Once your chickpeas are well-soaked, discard the soaking water and give the chickpeas a good rinse to wash away any residual starch. Next, transfer them into a large pot where you have a lid handy, and pour in 8 cups of fresh water. Avoid adding salt or baking soda at this stage — they can affect the aquafaba’s properties.

Cover your pot with the lid, and bring the water to a rolling boil. Keep a close eye on it; chickpeas have a habit of boiling over, and you wouldn't want a mess on your stove! When foam begins to surface, skim it off with a spoon and toss it away.

Once boiling, reduce the heat to low-medium and let those chickpeas simmer away with the lid on. This process generally takes about 60 to 75 minutes. You’ll know they are ready when they are tender enough to be squished between your fingers.

After removing the pot from heat, allow the chickpeas to cool down in their cooking water. This step is crucial because it infuses the water with proteins, and you'll need those proteins for aquafaba’s magical foaming powers.

Using a clean slotted spoon, carefully remove the chickpeas from the pot. Do make sure that your spoon is free from grease, as even a tiny bit can affect the foaming ability of the aquafaba.

Depending on how you plan to use the aquafaba, you might want to reduce the liquid. If you intend to use it as a binder (perfect for vegan meatballs!), return the cooking water to the pot and let it simmer without a lid for about 30-45 minutes. This will concentrate the flavor and enhance its effectiveness for binding.

Once reduced, allow your liquid to cool down to room temperature. Transfer it into a clean container. When chilled, aquafaba will thicken and resemble the texture of egg whites, making it ready for your culinary adventures. If you have some leftover chickpeas, you can toss them back into the container, too. This will help with the gelatinous texture and keep things neat in the fridge!