Helen’s chickpea, leek & carrot stew

Name: Helen’s chickpea, leek & carrot stew
Cook time: 45 min
Total time: 45 min
Ingredients: 1 small leek; 1 small carrot; ½ tablespoon olive oil; 1 x 210g tin of chickpeas; 2 tablespoons natural yoghurt

Simple, affordable recipes for complementary feeding

Gluten-free Vegetarian

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.