Aquafaba is the common name for the cooking liquid of beans and other legumes like chickpeas. You may know it as the typically discarded liquid found in retail cans of beans, or as the liquid left over from cooking your own.
It can be used to replace egg whites in many sweet and savory recipes. Its unique mix of starches, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process gives it a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.
