Note: this doesn't work with fresh chickpea water, I tried and failed with water that had had chickpeas soaking for two days.
Liquid from 2x 16 ounce can of chickpeas
1 1/2 cup of vegan powered/icing sugar
1/2 tsp of cream of tartar
3 tsp of pure vanilla extract
Preheat oven to 100C/200F.
In a large mixing bowl add the cream of tarter to the brine and mix with a whisk attachment on a high speed until combined.
Turn off the mixer and add the sugar and vanilla and mix on a high speed for ten to fifteen minutes or until the meringue forms stiff peaks.
Seriously this takes a while so don't get discouraged if after 5 mins your mix still looks like clear yellow goo, it will happen - it just takes patience!
Spoon or pipe onto baking paper on a cookie sheet, you can do small meringues or one large sheet for pavlova.
Bake for 2-2 1/2 hours. It's ready once top and bottom are hard.
Wait till cooled completely before removing from baking paper..