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.

Source: Parents Magazine
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

Nutrition Facts

77 calories; 2 g total fat; 0 g saturated fat; 28 mg sodium. 12 g carbohydrates; 3 g fiber; 1 g sugar; 3 g protein; 36 mg calcium; 1 mg iron;

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