I was trying to bake some meringue and playing with aquafaba, but I tend cook chickpeas myself and store them dried otherwise. But aquafaba-based recipes usually assume you buy precooked chickpeas in a glass.
Then I found this article, which explores how to cook chickpeas so the cooking water can be used for aquafaba recipes.
I’ve never tried to make it from soaking my own chickpeas. But reducing down there aquafaba from canned chickpeas definitely feels key to getting a good whip out of it.