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Spoon filled with baby food puree rising on a dish filled with blueberries and chickpeas.
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5 from 8 votes

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!
Prep Time5 mins
Course: Main Course
Cuisine: Baby Food
Servings: 10 ounces
Author: Michele Olivier

Ingredients

  • 1/2 cup blueberries
  • 1/2 cup chickpeas, strained and rinsed
  • pinch fresh rosemary, coursely chopped

Instructions

  • 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.

Notes

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!