Baby – Chickpea and Coriander Stew


1 tsp rapeseed oil
1/2 chopped onion
400g can chickpeas (drained)
4 tbsp canned chopped tomatoes in juice
1 tbsp chopped coriander leaves
150g washed baby spinach


Serves 4

Brown onion in rapeseed oil.

Add the onion, chickpeas and tomato to the pot and simmer for 15 minutes until chickpeas are soft enough to be mashed with the back of a fork.

Add in the spinach and stir until wilted. Take off the heat and add coriander.

Puree or mash to the desired consistency (Depending on your baby’s stage of weaning).


Nutritional Information

Per serving:

Energy: 137kcals

Protein: 9g

Carbohydrate: 18g

Fat: 4g

Source of Iron, Fibre and Vitamin C