Moroccan Carrots and Chickpeas

Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion and sauté until soft, about 5 minutes. Add the garlic, turmeric, cumin, cinnamon, and carrots and sauté 30 seconds more.

Pour in enough water to cover the base of the saucepan (about a 1/2 cup), and cover the pan with a lid. Reduce heat and simmer for 10 minutes or until the carrots are just tender.

Add the chickpeas to the pan, cover, and cook for an additional 10 minutes.

Using a slotted spoon, transfer chickpeas and carrots to a food processor or blender and puree, thinning out with cooking liquid, to desired consistency for baby.