Chickpea, Roasted Tomato & Rosemary Baby Food Puree
A protein and iron rich homemade baby food that introduces chickpeas alongside sweet, delicious roasted tomatoes and a hint of rosemary. This gourmet baby puree is ideal for your baby's first taste of beans. An excellent source of plant based iron for Vegetarian and vegan babies. Suitable from 6 months plus.
Ingredients
- 3 medium tomatoes
- 1 clove garlic, sliced
- 1/3rd cup (5 Tbsp) chickpeas, with the skins removed
- 1 tsp fresh rosemary
Instructions
- 1. Roast your tomatoes: Slice the tomatoes, scoop out the seeds, and arrange on a baking dish. Sprinkle the garlic on top. Spritz with olive oil and bake at 200C / 390F for about 45 minutes until they are cooked down and a little browned.
- 2. Blend the roast tomatoes (and the juices left in the pan) with the chickpeas and rosemary until smooth.
Notes
*Removing the skins from your chickpeas will result in a smoother puree. Simply squeeze the chickpea to "pop" it out of it's skin. This is not essential for babies who can handle the texture, but nice for the younger ones who prefer things as smooth as possible.
This puree can be frozen for up to 6 months.
Serving: 1g, Calories: 68kcal, Carbohydrates: 12g, Protein: 4g, Fat: 1g, Polyunsaturated Fat: 1g, Sodium: 6mg, Fiber: 3g, Sugar: 4g