Chickpea and carrot purée
- Age: 6–8 months (First tastes)
- Texture: Purée
- Prep: 4 min
- Cook: 12 min
- Makes: 3 portions
Ingredients
- 4 tbsp tinned chickpeas, no added salt, rinsed
- 1 carrot
- 1 tsp olive oil
Contains: None of the common allergens
Method
- Peel, slice and steam the carrot 12 minutes until soft.
- Blend with the chickpeas and oil, adding water until completely smooth — chickpea skins take a while.
- Cool to lukewarm.
Safety: Blended fully smooth at this stage — whole chickpeas are a round food and come much later, squashed.
Storage: Fridge 2 days, freezer 1 month.
Tip: A first houmous, in effect. Protein and iron from a tin, and a taste most babies take to.
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