Moroccan Carrots and Chickpeas

Like most baby food, this puree freezes well. Simply store leftovers in single-serving containers and freeze for up to two months. Defrost frozen baby food in the refrigerator overnight.

Moroccan Carrots and Chickpeas
Servings: 8 Prep 10 mins Total Time 30 mins


  • 1 tablespoon olive oil
  • 1/2 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 3 medium carrots, sliced into 1/2" thick rounds
  • 1 14 1/2 ounce can low-sodium chickpeas, rinsed and drained

Make It

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

2. 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.

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

4. 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.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 77, Fat, total (g): 2, sat. fat (g): , carb. (g): 12, fiber (g): 3, sugar (g): 1, pro. (g): 3, sodium (mg): 28, calcium (mg): 36, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.