Asparagus, chickpea & sweet potato purée
I would serve this at [6m+] It’s such a creamy purée.
-1 big sweet potato
– 2 tbsp of pre boiled chick pea (I used unsalted canned organic chick pea)
– 1 handful of asparagus
-1-2 tbsp Plant based oil (rapeseed oil, sunflower oil ect.)
– all organic if possible
1. Wash and dry the sweet potato then poke it with a fork all over and bake it until it turns soft in the middle 200C . About 40 min. Depending on the size of the sweet potato. So keep an eye on it.
2. Remove the ends of the asparagus and steam for about 15-20 min or until it’s cooked properly.
3. When everything is ready, blend it into a purée adding the oil and serve.
Serves about 2-3 portions.
It’s freezable up till 3 months.