Inspired by Greek chickpea dishes, this purée is made by mashing boiled chickpeas, carrot and courgette with olive oil. The salt-free, honey-free recipe suits babies starting solids from 8 months.
Chop the carrot and courgette and boil them in a pot of water for 15 minutes, until soft.
Simmer the boiled chickpeas together with the vegetables for another 5 minutes, then drain.
Blend the mixture until smooth, stirring in the olive oil as you go.
Never add salt or honey for babies under 1 year old; this recipe contains neither. Make sure the purée is only lukewarm before feeding it to your baby. Contains no listed allergens.
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