Pumpkin and chickpea mash
- Age: 8–10 months (New textures)
- Texture: Mash
- Prep: 5 min
- Cook: 12 min
- Makes: 3 portions
Ingredients
- 200 g pumpkin, peeled and diced
- 4 tbsp tinned chickpeas, no added salt, rinsed
- 1 pinch ground coriander
- 1 tsp olive oil
Contains: None of the common allergens
Method
- Steam the pumpkin 12 minutes until soft.
- Mash with the chickpeas, coriander and oil, squashing the chickpeas well.
- Cool to lukewarm.
Safety: Chickpeas squashed flat — whole ones are a choking shape.
Storage: Fridge 2 days, freezer 1 month.
Tip: Chickpeas need more squashing than beans; go over the mash twice.
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