Thoroughly mashed chickpeas, cooked tomato and tender rice make a moist stew. Crush every round chickpea and avoid compressed sticky rice before offering.
Wash tomato, remove tough skin if needed, chop finely; peel and grate carrot.
Simmer tomato and carrot in safe water or unsalted stock until completely tender.
Use fully cooked soft chickpeas, removing hard skins and thoroughly mashing until no intact round beans remain.
Mix chickpea mash with the already cooked very soft rice and tomato-carrot sauce; add a little safe water to avoid sticky compact lumps.
Stir in optional olive oil, cool to feeding temperature and refrigerate any untouched rice-containing portions promptly.
Serve a loose moist stew. Mash every chickpea completely so no intact round beans remain; check rice is soft and not tightly packed.
Serve as a soft mash with small, tender lumps; mash chickpeas well and ensure rice is very soft. Offer on a spoon or preload for self-feeding.
No standard major allergen is intentionally added in the listed ingredients, but chickpeas are legumes and can cause individual reactions. Check stock ingredients and additions.
Cool cooked rice within one hour and refrigerate untouched portions promptly; use within 24 hours. Reheat once thoroughly until steaming hot throughout and cool before feeding. Discard leftovers from baby's bowl.
Cool cooked rice within one hour and refrigerate untouched portions promptly; use within 24 hours. Reheat once thoroughly until steaming hot throughout and cool before feeding. Discard leftovers from baby's bowl.
This guide is informed by current guidelines from leading health organizations:
