Blueberry Chickpea with Rosemary Baby Food Puree
This puree is packed with antioxidants, fiber, Vitamin A and C from the blueberries and protein, zinc, manganese, folate and iron from the chickpeas. All of that goodness packed into a super simple and delicious puree!
Servings: 10 ounces
- 1/2 cup blueberries
- 1/2 cup chickpeas, strained and rinsed
- pinch fresh rosemary, coursely chopped
In a blender or food processor, add in the blueberries, chickpeas and rosemary.
For a smooth stage 2 puree, puree on hight for 1-2 minutes or until completley smooth, adding in 1 tbsp of water at a time to achieve this consistency.
For a chunky stage 3 puree, pulse for 10 seconds at a time, scraping down sides every 30 second and stopping when you have desired consistency, adding in 1 tbsp of water at a time to achieve this consistency.
Age: 6+ months
Yield: 8 ounces
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 1 month (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!