Chickpea-Sweet Potato-Cauliflower Baby Food Puree

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

Ingredients

Ingredients

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

Directions

  • 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 chickpeas. 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.

Notes










Tips

Expert Tips

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

You can also use dried chickpeas. 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.

Nutrition Information