Helen’s chickpea, leek & carrot stew
Simple, affordable recipes for complementary feeding
45 mins
Super easy
makes 500g
Ingredients
1 small leek
1 small carrot
½ tablespoon olive oil
1 x 210g tin of chickpeas
2 tablespoons natural yoghurt
Top Tip
Finger food to serve alongside: cooked broccoli florets
Method
- Wash, trim and cut the leek into 1cm rounds, and trim, peel and dice the carrot.
- Heat the oil in a medium pan on a medium heat, add the leek and cook for 5 minutes or until softened, then add the carrots along with 200ml water.
- Bring to the boil, cover with a lid, then reduce to a simmer for about 30 minutes, or until the vegetables are tender.
- Drain and add the chickpeas and allow to warm through for 5 minutes, then remove from the heat.
- Leave to cool slightly, then stir through the yoghurt. Mash until fairly smooth, with some soft lumps, then serve. For more information on stages of complementary feeding, click here.
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