1. Start by preparing the pumpkin. Peel and dice 200g of pumpkin into small cubes.
2. In a medium pot, add the pumpkin cubes and 250ml of water. Bring the water to a boil over medium-high heat.
3. Once the water begins to boil, reduce the heat to medium and let the pumpkin simmer for about 15-20 minutes, or until the pumpkin is tender and easily pierced with a fork.
4. While the pumpkin is cooking, open a can of chickpeas, drain them, and rinse them thoroughly under cold water to remove any excess sodium.
5. After the pumpkin is tender, add the rinsed chickpeas to the pot.
6. Continue to simmer the mixture for an additional 5 minutes to allow the chickpeas to soften.
7. Remove the pot from the heat and let it cool slightly.
8. Use a blender or a hand blender to puree the pumpkin and chickpeas until you reach a smooth consistency. Add an additional small amount of water if needed to achieve the desired texture.
9. Allow the puree to cool to a baby-friendly temperature before serving.

Summary:
This Pumpkin and Chickpea Puree is a nutritious lunch meal for babies aged 4-10 months. Pumpkin is rich in vitamins A and C, which are essential for eye and immune health, while chickpeas provide protein and fiber necessary for proper growth and digestion.

Storing Options:
Store any excess puree in an airtight container in the refrigerator for up to 3 days, or freeze in baby-friendly portions for up to 1 month.

Possible Side Effects/Allergies:
While pumpkin and chickpeas are generally well-tolerated, some babies may have a legume allergy, which includes Chickpeas. Introduce chickpeas for the first time with caution and monitor for any allergic reactions such as rash, swelling, or difficulty breathing.