Sheela PrakashSenior Contributing Food Editor
Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.
updated May 1, 2019
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You simmer up a big pot of soup and it’s just too brothy for your liking — what to do? Head to the pantry. There’s a smart ingredient that thickens soups and sauces that you might never have thought to use before.
Chickpea Flour as a Thickener
Forget corn or potato starch or even a quick slurry and look to chickpea flour instead. Made from ground dry chickpeas, this gluten-free flour is a great thickener. When sifted and whisked into hot soup or a sauce, it absorbs liquids without clumping and melts into the liquid completely without leaving a gritty texture behind. It also lends a light buttery, nutty flavor to the soup or sauce. Start by adding a spoonful or two to the pot and add a little more as needed to achieve your desired thickness.
Related: What Is Chickpea Flour?
