Brine from 1 15-oz can chickpeas (about ¾ cup)
¼ teaspoon cream of tartar
¼ teaspoon vanilla
½ cup sugar
Bring chickpea brine to a boil over medium-high heat. Lower heat to medium and simmer for 15 minutes. Mixture should be reduced to a little under half a cup at this point. Pour reduced brine into a cup and refrigerate.
Whip the cold, reduced brine in a clean bowl with clean beaters with the cream of tartar and vanilla until mixture turns foamy, and then begins to form soft peaks. At this point, slowly add the sugar a quarter cup at a time. Continue to whip the mixture until it reaches stiff peaks.