Carrot-Chickpea Mash with Cumin

Makes About 1 Cup

  • 2 Small carrots, peeled and cut into 1/4-inch rounds
  • 1/2 Cup drained canned or cooked dried chickpeas
  • 1/4 Teaspoon cumin

Bring several inches of water to a boil in a pan fitted with a steamer. Place the carrots in the steamer, cover and steam until they are very soft when you pierce them with a knife, about 10 minutes. Let cool. Combine the carrots, chickpeas, and cumin in a blender or food processor and pulse to a smooth puree. Add a few tablespoons of water as needed to get the right consistency before feeding baby. To store: Refrigerate for up to 3 days or freeze individual portions for up to 3 months.

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