From 6 monthsLunch and dinnerUnder review by our nutritionist
Mashed chickpeas with squash
Chickpeas are a different kind of bean for your baby to meet: they have iron, protein and a mild flavor that goes well with the natural sweetness of squash. Here they are cooked very soft, skinned and fork-mashed, next to the squash. Most of the time is the overnight soak.
- Difficulty
- 3 out of 5
- Ingredients
- 3 out of 5
- Time
- 5 out of 5, 50 min50 min
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Makes 3 servings Freezer-friendly
Ingredients
- ½ cup dried chickpeas
- 1 medium slice of butternut squash, peeled and cubed (about 1 cup)
- ¼ onion and 1 garlic clove
- a drizzle of olive oil
How to make
- 1The night before, soak the chickpeas in plenty of water. The next day, drain and add fresh water.
- 2Cook in a pressure cooker with the onion and garlic, no salt, for about 25 minutes once it reaches pressure, until they fall apart with a fork.
- 3Cook the squash in a little water for about 10 minutes, until very soft. Drain.
- 4Slip the skins off the chickpeas by squeezing each one between your fingers, and fork-mash them with a little of the cooking liquid. Mash the squash separately, drizzle with the olive oil and serve side by side.
Tips
- Texture (6 months): fork-mashed chickpeas, skinned, with no whole ones. No blending and no straining. If it gets dry, loosen it with the cooking liquid.
- Never whole: a whole chickpea is firm and round and can cause choking. Only mashed until 9 months and, after that, always well cooked and squashed.
- Iron: a fruit with vitamin C for dessert, such as orange or papaya, helps the body absorb the iron in the chickpeas.
- Storage: cook the whole bag and freeze the chickpeas in portions, with their liquid, for up to 1 month.