Baby’s yummy wholesome vegetable & chickpea purée
Easy step by step guide for homemade vegetable baby puree.
It’s good to serve unsweet purees to begin with as it is better to introduce other flavors first, although it is said that it’s a myth because breastmilk and infant formula is sweetened already so by then.
But one reason I would encourage focusing on vegetables is that it contains more nutrients and satisfies longer. So making your own homemade vegetable baby puree will ensure that your little one feels full when before going to bed rather than fruit purees that is digested faster.
Another great addition to this puree is the chick pea. It is a great source of protein, and it adds a creamy texture and a round flavor that most babies likes. Check some of the health benefits of chick pea here: benefits of chickpea
I cannot recommend high enough for busy mums to cook baby food in big batches and freezing it. You will save a lot of trouble and tears during meal times doing this as the food would be ready in minutes and you will always have healthy food right from the freezer ready for your baby to enjoy. You can simply defrost the frozen baby food in a few minutes in a hot saucepan or even microwave it.
2 cups of chickpea – You can use organic salt-free can chickpea
1 handful of fresh green beans
1/2 zucchini or other kind of squash
1 tbsp oil or butter of your choice
1. Peel the carrots and cut both ends of the green beans and cut everything into smaller pieces.
2. Steam the produce till it’s cooked properly about 15 min.
3. Blend everything and add some of the boil water to thin the purée out and add the fat
4. Pour the mixture into baby food containers.
❄️ Suitable for freezing – Freezes up till 3 months.
Tip: Add infant formula for a creamier texture after defrosting your frozen cubes because infant formula isn’t suitable for freezing as it separates.