Chickpea & Zucchini
Published by Avo Parenting · · How our recipes are written
- Nut-free
- Dairy-free
- Fiber-rich
- Age
- 6 months+
- Prep
- 5 min
- Cook
- 15 min
- Difficulty
- Easy
Ingredients
- 1 medium zucchini, diced
- 1/2 cup cooked or canned chickpeas, drained and rinsed
- Water as needed
Method
- 01
Wash and dice 1 medium zucchini. Steam or cook in a splash of water for 6-8 minutes until soft.
- 02
If using canned chickpeas, drain and rinse well. If using dried, soak overnight then simmer 45-60 minutes until very soft; drain.
- 03
Combine the cooked zucchini with 1/2 cup cooked chickpeas in a blender.
- 04
Blend until smooth, adding water or zucchini cooking liquid to reach a spoonable consistency.
Gallery
How to offer
Serve as a smooth, mild puree. The gentle flavour of zucchini complements the nutty taste of chickpeas.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.
Nutrition note
Beta-carotene, which is abundant in zucchini, is converted by our bodies into vitamin A, which strengthens our immune systems and maintains our vision. Contains fiber, vitamin C, and B vitamins along with antioxidants. Minerals including manganese, copper, and potassium are also found in it. Due to the water and fiber content, it may soften stools and ease constipation.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
