Chickpea and sweet potato soup
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Ingredients
- 6 oz (3/4 cup) cooked chickpeas
- 1 lb (2 cups) sweet potato, peeled and diced
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 clove of garlic, crushed (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 cups low sodium or homemade chicken or vegetable stock
- Read more: http://www.homemade-baby-food-recipes.com/chickpeas-baby-food.html#ixzz2sxycbspY
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat the oil in a medium saucepan and cook the onion and garlic (if using) for a few minutes.
Stir in the cumin and coriander and cook for 2 more minutes.
Add the diced sweet potato, cook for a further 2 minutes, then pour in the stock.
Bring to the boil, then reduce the heat.
Cook, covered, for 15 minutes.
Remove the lid, add the chickpeas, then re-cover.
Cook for another 10 minutes, then allow to cool.
Blend in a food processor until smooth and warm through before serving.
Read more: http://www.homemade-baby-food-recipes.com/chickpeas-baby-food.html#ixzz2sxyfahXe
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