A hint of lemon and cilantro really makes this purée stand out!
1½ cups (375 mL)water or no-sodium vegetable stock
1 can (14 oz/398 mL) chickpeas, drained and rinsed
2 medium sweet potatoes, peeled and chopped into small cubes
1 small onion, finely chopped 2 stalks celery, chopped 1 carrot, peeled and chopped into small cubes 1 (15 mL) tbsp extra-virgin olive oil
2 tbsp (30 mL);chopped fresh cilantro (or 1 tsp/5 mL dried)
1 tsp (5 mL)freshly squeezed lemon juice
Directions:
- Combine water or vegetable stock, chickpeas, sweet potatoes, onion, celery, carrot, and olive oil in a medium saucepan.
- Bring to a boil, cover, and reduce heat. Simmer until vegetables are tender, about 20 minutes.
- Remove from heat and add cilantro and lemon juice. Mash or purée to desired consistency, adding water if necessary. Makes about 3 cups (750 mL).
Nutritional Information:
Chickpeas, or garbanzo beans, are a good source of folate, manganese, fibre, protein, and copper.
Registered Nutritionist (Dip. ION and RNCP) and mother of two, Lianne Phillipson-Webb is the founder of Sprout Right, a health and nutrition service specializing in pre-conception, pre-natal and post-natal care for women and their families. Her one-of-a-kind Mommy Chef Classes teach participants about nutrition while making a week’s work of healthy organic meals for baby or toddler. For those outside of Toronto, Lianne’s mommy chef DVDs provide a great resource for new moms who wish to learn more about Baby’s first foods. And don't forget to pick up a copy of her new book, Sprout Right.
Image: Steve Ford Elliott, stock.xchng
Thought that was sweet? You'll enjoy:
