Chickpea and coriander stew

Chickpea and coriander stew

1 tsp rapeseed oil

1/2 onion chopped

400g can chickpeas (drained)

4 tbsp canned chopped tomato in juice

1 tbsp coriander leaves chopped

150g baby spinach, washed

Brown onion in rapeseed oil.

Add the onion, chickpeas and tomato to the pot and simmer for 15 minutes until chickpeas are soft enough to be mashed with the back of a fork.

Add in the spinach and stir until wilted. Take off the heat and add coriander.

Purée or mash to the desired consistency (depending on your baby’s stage of weaning).


Main ingredients
Beans, Vegetables

Recipe Type
Healthy, Kids Food, Stew, One Pot, Babyfood

Special Info
Vegetarian, Pregnant Mums

Level of Difficulty

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