Chickpea Sweet Potato Cauliflower Baby Food Puree Recipes

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CHICKPEA-SWEET POTATO-CAULIFLOWER BABY FOOD PUREE



Chickpea-Sweet Potato-Cauliflower Baby Food Puree image

This homemade baby food recipe is super easy to make and ready for your little one in just 20 minutes. Just blend canned chickpeas with steamed sweet potato and cauliflower florets.

Provided by Deborah Harroun

Categories     Lunch

Time 20m

Yield 28

Number Of Ingredients 3

1 medium sweet potato, peeled, cubed (about 2 1/2 cups)
2 1/2 cups small cauliflower florets
1/2 cup canned chickpeas, drained, rinsed

Steps:

  • In large saucepan or skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place sweet potato cubes and cauliflower in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam about 12 minutes or until sweet potato is fork-tender. Drain, reserving steaming water. Cool slightly.
  • In blender or food processor, place sweet potato and cauliflower. Add chickpeas. Cover; blend or process until as smooth as desired, adding some of the steaming water if needed.
  • Serve immediately, or cover and refrigerate up to 24 hours. If freezing, spoon puree into ice cube trays, and freeze until solid. Transfer cubes to resealable freezer plastic bag. When ready to use, place individual cubes in the refrigerator to thaw.

Nutrition Facts : ServingSize 1 Serving

HOMEMADE PUREED SWEET POTATO BABY FOOD



Homemade Pureed Sweet Potato Baby Food image

A quick and easy method for providing baby food for your little one without any added preservatives, sugar, or salt. Can store cooked puree for 3 days in refrigerator or 3 months in freezer.

Provided by tcasa

Categories     Everyday Cooking

Time 40m

Yield 10

Number Of Ingredients 2

2 sweet potatoes, peeled and halved, or more as desired
water to cover

Steps:

  • Fill a small saucepan with water; add sweet potatoes. Bring water to a boil and cook sweet potatoes until tender enough to break apart with a fork, 25 to 30 minutes.
  • Transfer sweet potatoes to a food processor or an immersion blender cup, reserving the cooking water. Blend sweet potatoes until smooth. Add 1/2 to 3/4 cup cooking water and blend until desired consistency is reached.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 11.4 g, Fiber 1.7 g, Protein 0.9 g, Sodium 32.7 mg, Sugar 2.4 g

CHICKPEA SWEET POTATO STEW RECIPE BY TASTY



Chickpea Sweet Potato Stew Recipe by Tasty image

Here's what you need: refined coconut oil, small onion, garlic, ginger, sweet paprika, cumin, dried coriander, cayenne, chickpeas, sweet potato, fire roasted crushed tomato, vegetable broth, fresh spinach

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons refined coconut oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon sweet paprika
½ teaspoon cumin
¼ teaspoon dried coriander
⅛ teaspoon cayenne
15 oz chickpeas, 1 can, drained and rinsed
2 cups sweet potato, peeled and diced
15 oz fire roasted crushed tomato, 1 can
3 cups vegetable broth
5 oz fresh spinach

Steps:

  • In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
  • Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
  • Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
  • Add the spinach and stir until wilted.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 976 calories, Carbohydrate 98 grams, Fat 56 grams, Fiber 15 grams, Protein 14 grams, Sugar 29 grams

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