37–48 months
Bulgur pilaf with chickpeas
Main mealPrep 10 minCook 25 minPortions: 4
Ingredients
- 1 cup coarse bulgur
- 1 cup dried chickpeas, soaked overnight
- 1 onion
- 1 carrot
- 1 tablespoon olive oil
Method
- Follow the soaking and boiling times on the packet — they vary between products.
- Drain the soaked chickpeas and boil them in fresh water, for the time the packet gives, until completely soft.
- Finely chop the onion and carrot and soften them in the olive oil for 6 minutes.
- Add the chickpeas and stir for 2 minutes.
- Add the bulgur and 2 cups of hot water, cover and cook over a low heat for 15 minutes.
- Take off the heat, leave it covered to rest, and serve warm.
Texture
Fully softened bulgur grains and chickpeas that squash easily.
Serving
Serve with a spoon, lightly squashing the chickpeas with the back of a fork.
Preparing for choking safety
The chickpeas must be soft enough to squash between your fingers — remove any that stay firm.
Key nutrients
CarbohydrateProteinIronFibre
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your child should be sitting upright and someone should stay with them while they eat — never while walking, running or in a moving car. No salt or sugar is added to these recipes. Round foods such as grapes, cherry tomatoes and olives are still always quartered lengthways at this age. Whole nuts and popcorn are never given, though nuts can be used ground or as a smooth butter. Egg, meat and fish must be cooked all the way through, and unpasteurised dairy is not used. Check fish carefully for bones. Children of the same age do not eat the same amount and appetite varies from day to day — follow your child's lead rather than pushing. If your child has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.