Food & Recipes

Sweet Potato, Chickpea and Spinach, Stage Two Baby Food Recipe

This is a sweet-tasting, healthy and easy-to-prepare meal for your Stage Two eater! Sweet Potato, Chickpea and Spinach baby food is full of vitamins, protein and antioxidants. It’s a great super-charged meal for your little one!

This Stage Two baby food recipe is suitable for babies 7-9 months and up. Always make sure the consistency of your baby’s food is one she can handle. Before combining foods, make sure your baby has tried each one individually first with no reaction to it.

Sweet Potato, Chickpea and Spinach Baby Food Recipe

Sweet Potato, Chickpea and Spinach Puree
(makes about 16 oz.)
Note: Use organic ingredients whenever possible.
1 sweet potato—washed and cut in half lengthwise
1 can of chickpeas—rinsed well in a strainer under cold running water (Choose a brand that uses BPA-free cans. I like Eden Organic.)
2 cups fresh baby spinach

Preheat your oven to 425 degrees, and line a baking sheet with unbleached parchment paper. Place the sweet potato on the baking sheet, cut side down. Put the baking sheet into the oven on the middle rack, and roast for 35-45 minutes, depending on how large your sweet potato is. It is cooked through when the potato can easily be pierced all the way through with a fork.

While the sweet potato is cooking, pour water into a pot until it is about 1″ deep and bring to a boil over high heat. Place the spinach into a stainless steel steamer basket, and put the steamer basket into the pot. Make sure the water doesn’t touch the bottom of the basket. Cover with a tight-fitting lid, and steam for about 5 minutes.

Once fully cooked, remove the sweet potato from the oven and let sit for about 10 minutes to cool. When cool, you should be able to just peel the skin off. Alternatively, you can scoop the sweet potato out of the skin with a spoon.

Place the sweet potato, chickpeas and spinach into a food processor, and pulse until smooth and just a little chunky (soft chunks only).

This puree can be stored in an airtight container for up to three days in the refrigerator and up to three months in the freezer.

Enjoy!

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