Chickpea Beetroot Puree

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INGREDIENTS
2

DIFFICULTY
Easy

SERVINGS
4

RATING

PREPARATION TIME
3 mins

COOKING TIME
60 mins

AGE GROUP
8 – 10 months

INGREDIENTS
1 medium beetroot, peeled and chopped into small pieces
½ cup of canned chickpeas, (salt-free or well rinsed to remove excess salt)

METHOD
1. Half fill a medium saucepan with water and bring to the boil.

2. Put in the beetroot, reduce heat to medium/low and simmer for about 60 minutes with the lid on, checking that it does not boil dry or boil over. The beetroot is cooked when a skewer will slide in easily.

3. Drain the beetroot, and when cool enough to handle rub the skin off with your fingers or scrape it off with a knife – it should come off quite easily.

4. Put the beetroot and chickpeas in a small bowl and use a stick blender to make a smooth puree.

HANDY HINTS
Great for snacks – serve on some bread or with some crackers for the older babies who can handle them.

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