Blueberry, Chickpea Puree with Rosemary (Infants)
Blueberry, Chickpea Puree with Rosemary is a delicious and nutritious meal option for infants. It is rich in vitamins, minerals, fiber, and protein, making it an excellent choice for growing babies. This puree is gluten-free, dairy-free, vegetarian, and vegan, making it safe for infants with allergies or dietary restrictions. The blueberries add sweetness and antioxidants to the puree, while the chickpeas provide a good source of protein. The rosemary adds a unique flavor and aroma to the puree,
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
15 kcal
Protein
1 g
Carbs
3 g
Fat
0 g
Fiber
1 g
Ingredients
Chickpeas (Soaked)
50 gm (50g)
Blueberries
50 gms (50g)
Dried Rosemary
1 tsp (2g)
Instructions
Preparation
-Wash, soak chickpeas overnight Boil and keep aside
Cooking Steps
Add the blueberries to the pot and cook for another 5-7 minutes until the blueberries have softened.
Remove the pot from the heat and let it cool for a few minutes.
Take boiled chickpeas and blueberries and transfer them to a blender or food processor.
Add the dried rosemary leaves to the blender or food processor and blend until smooth.
If the puree is too thick, you can add some water to thin it out to your desired consistency.
Serve the puree warm or cold, depending on your baby's preference.