Chick Pea-Sweet Potato-Cauliflower Baby Food Puree

Blogger Deborah Harroun of Taste and Tell makes one of her favorite baby food recipes.

  • Prep Time 10 min
  • Total Time 20 min
  • Servings 28

1
medium sweet potato, peeled, cubed (about 2 1/2 cups)
2 1/2
cups small cauliflower florets
1/2
cup canned chick peas, drained, rinsed

  • 1 In large saucepan or skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place sweet potato cubes and cauliflower in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam about 12 minutes or until sweet potato is fork-tender. Drain, reserving steaming water. Cool slightly.
  • 2 In blender or food processor, place sweet potato and cauliflower. Add chick peas. Cover; blend or process until as smooth as desired, adding some of the steaming water if needed.
  • 3 Serve immediately, or cover and refrigerate up to 24 hours. If freezing, spoon puree into ice cube trays, and freeze until solid. Transfer cubes to resealable freezer plastic bag. When ready to use, place individual cubes in the refrigerator to thaw.

Expert Tips

For older babies, you can mash the chick peas and vegetables with a fork for more texture.

You can also use dried chick peas. Soak them overnight in water, then drain. Place in saucepan, and cover with water. Heat to boiling, reduce to simmer, and cook about 1 hour or until soft.