Location: Home > food > Thicken soup using...chickpeas?
Thicken soup using...chickpeas?Posted Jan 24th 2007 12:03PM by Joanne LutynecFiled under: How To, BoilingGenerally cream soups are thickened using potatoes and/or potato water, or a roux (mixture of flour and butter). However, if you are looking for a healthier alternative, try using chickpeas instead. The method is simple: make your broth, add canned chickpeas (also known as garbanzo beans) and blend together until smooth. You'll probably find that you don't need as much milk or cream, though it is a personal choice as to how much you want to add. Add your remaining ingredients and boil everything together. The added benefit is, even though chickpeas contain carbs, they also add protein, fiber, and nutrients to your soup that you may not otherwise get. If you have kids, they will never know they are in there either so it is a sneaky way to get them to eat something a little different. As far as flavor, the beans add a slightly nutty taste, but don't overwhelm your other ingredients.
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