Canned and Jarred Beans and Vegetables

I use chickpeas the most, partly because I love them, but also because the water they’re canned in, ‘aquafaba’ or ‘bean water’, when chilled, can be whisked like egg white to make meringues (The same applies to the water from other beans, but I prefer the delicate colour and flavour of chickpea water. Cans of tomatoes are also useful, and jars of artichoke hearts in oil.