Kitchen

Homemade Baby Food – Chickpea Puree

Chickpea Puree
Written by Katarina Wenk

I couldn’t find chickpeas with no added salt in tins at the supermarket, so I picked a bag of dried organic ones instead. This is the first time that I’ve cooked chickpeas from scratch and I must admit that they taste so much better than tin ones. So, there is no going back to tins again! Also, it was so easy to cook in a pressure cooker. I didn’t need to pre-soak them before and it only took 40 minutes to cook. How I love my good old pressure cooker! YOU ROCK!

There are so many health benefits of chickpeas. One of which is that they provide amounts of protein comparable to that of meat or dairy foods, which makes it an important source for vegetarians and vegans.

I would include wholemeal pasta or brown rice with this puree. They would give the puree a bit thicker and fuller texture.

This dish reminds me of a Moroccan dish or dip. I think if I had made it thicker by adding more chickpeas it would have been a nice dip for nachos.

How to cook chickpeas using a pressure

Wash the chickpeas well and cook it in cold water. With my WMF pressure cooker, I waited until the second ring (orange) popped out and then set the timer for 40 minutes.

Ingredients

  • 4 large sunripe tomatoes (de-seeded & chopped)
  • 2 small aubergine / eggplants or 1 large (chopped)
  • 1 small red bell pepper (cored & chopped)
  • 1 garlic (crushed)
  • 1 tbsp olive oil
  • 1 cup chickpeas (boiled)

Method

  1. Put everything into a pressure cooker and fry until the tomatoes and aubergine have soften and then cook under pressure for 5 minutes.
  2. Add chickpeas and blend until you get your desired consistency.
  3. Suitable for freezing.

Chickpea Puree

About the author

Katarina Wenk

Homade baby, toddler and family food is the best thing mums can offer their children, this is why Katarina has started her blog to share what she loves to do. Coming from a family who loves food, she used to spend hours in the kitchen with her mum to learn to cook hearty and healthy meals. She is a true believer of “what we feed our children determines who they will become in the future.”

Katarina grew up in Malmo, Sweden. She studied in Bristol, UK and worked in her last role as Client Services and Marketing Manager in the asset management industry in London. In 2011 she moved to Zurich, Switzerland with her husband as a trailing spouse where she gave birth to two gorgeous boys in 2012 and 2014. Today she lives in Dresden, Germany as a stay at home mum.

Katarina holds a Bacherlor’s degree in Business from The University of the West of England, Bristol, UK.