A lunch for one child aged 9 months who is developmentally ready for finger foods. Use the listed ingredient amounts; the chickpea amount refers to fully cooked, unsalted, drained chickpeas. Offer a small serving first, with more if wanted—there is no need to finish the portion.
- Wash the vegetables. Peel the potato and cut into wedges approximately 5–6 cm long and 1.5–2 cm thick. Cut the cauliflower into a large floret with a stalk handle. Remove the bell pepper stem, seeds and white ribs, then cut into wide strips approximately 5–6 cm long.
- Steam the potato, cauliflower and bell pepper over simmering water for 15–20 minutes. Continue cooking if needed until every piece, including the cauliflower stalk, squashes easily between your thumb and finger.
- Meanwhile, place the cooked chickpeas in a small saucepan with enough water to cover. Simmer for about 5 minutes, or longer if needed to make them very soft. Drain, reserving a little cooking water.
- Mash the chickpeas thoroughly, leaving no whole chickpeas or firm pieces. Mix in a little reserved cooking water as needed to make a moist mash rather than a dry, sticky paste.
- Let the vegetables cool enough to handle, then peel away and discard the bell pepper skin. Check again for firm pieces and remove any tough cauliflower stalk sections.
- Cool everything to a comfortable eating temperature. Serve the soft vegetable fingers with a thin coating of chickpea mash, or offer the mash on a preloaded spoon alongside them. Keep your child seated upright and supervise closely throughout the meal.
Storage
Refrigerate untouched leftovers in a covered container within 2 hours and use within 24 hours. Reheat only once until steaming hot throughout, then cool before serving. Discard food left on the child's plate or contacted by their mouth.
Allergens
Chickpeas are a legume and can cause allergic reactions. Check packaged chickpeas for allergen cross-contact warnings. If an ingredient is new to your child, introduce it separately before combining it in this meal.