Add the chickpeas, water and kombucha to a pot or slow cooker. If using a Slow Cooker, cook on low until the Chickpeas are tender, generally 8-10 hours. Discard the kombucha (this is only used for the nutrients) Drain the chickpeas in a strainer (or if you have another method of draining use that). Store the aquafaba (free of bean particles) and chickpeas separately, (no special storage method required). Ensure that there isn't any bean particles in the aquafaba as it has the possibility to disrupt the whipping process.
Curry Chickpea recipe to come....after our Jamaica trip to discover the best recipe.