Baby food recipes
This Spanish-inspired baby food is made by cooking boiled chickpeas with carrots and potatoes, removing the chickpea skins one by one, and blending everything with olive oil until smooth. You can also reheat an extra portion the next day and serve it at breakfast.
Peel the carrot and potato and cut them into small cubes.
Add the chopped vegetables, boiled chickpeas, and water to a pot. Bring to a boil, then cook for 20 minutes, until the vegetables are tender.
Separate the chickpeas from the cooked vegetables and peel off each skin to ensure a smooth purée.
Blend the vegetables and chickpeas with the olive oil until smooth.
Remove every chickpea skin; pieces of skin can get stuck in a baby’s throat. Thin the purée with cooking water to suit your baby’s age.
Sebzeleri 20 dakika yerine 30 dakika kaynattım ama yine de patates parçaları tam yumuşamadı, blender çekerken hafif pürüzlü kaldı. Bir dahaki sefere patatesi daha küçük doğrayacağım.
Nohutları 20 dakika kaynattıktan sonra kabuklarını ayıklamak tarifte dediği gibi gerçekten çok kolaylaştı, 10 dakikada hepsini bitirdim. Kıvamı da tam bebeğimin sevdiği pürüzsüzlükte oldu, ikinci kez yaparken de aynı süreler tuttu.
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