12–18 months
Chickpea pasta
Main mealPrep 24 minCook 60 minPortions: 4
Ingredients
- 4 tablespoons of dried chickpeas
- 1/2 cup of small tube pasta made from durum wheat
- 1 ripe tomato
- Cooking water
Method
- Sort through the chickpeas and rinse them.
- Follow the soaking and cooking instructions on the packet; throw the soaking water away if the packet asks you to cook them in fresh water.
- With no salt added, cook until they are completely soft and crush between your fingers; do not use a slow cooker in place of the soaking and boiling the packet requires.
- Let them cool a little, slip off every skin, throw the skins away and fork-mash them.
- Cook the pasta with no salt added, a few minutes longer than the packet time, until it falls apart under your finger, then chop it small.
- Cook the peeled, deseeded tomato until soft, stir everything together and serve once warm.
Texture
Very soft pasta chopped small with mashed chickpeas, and no slippery whole tubes and no chickpea skins left.
Serving
Serve warm and let your child try eating it with a fork.
Preparing for choking safety
Undercooked or firm chickpeas are never served. Chickpea skins stay firm and none is served before every skin is slipped off. Pasta is made from durum wheat and a firm, slippery piece is a risk, so it is cooked long and chopped small. No jarred sauce and no stock cube is used.
Key nutrients
ProteinIronFolateFibre
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. No salt or sugar is added to these recipes; honey is not given before one year. Their back teeth may not be through yet, so every piece must be soft enough to squash with gums and cut to a safe size. Children do not all manage the same texture at the same age — follow your child's pace 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.