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Chickpea-Sweet Potato-Cauliflower Baby Food Puree

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  • Prep 10 min
  • Total 20 min
  • Servings 28
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This homemade baby food recipe is super easy to make and ready for your little one in just 20 minutes. Just blend canned chickpeas with steamed sweet potato and cauliflower florets.
By Deborah Harroun
Updated Dec 25, 2014
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  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For older babies, you can mash the chickpeas and vegetables with a fork for more texture.
  • tip 2
    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 Facts are not available for this recipe
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