Chickpeas and Carrot Purée

It has been a real challenge getting my little boy to eat. He’s always distracted and would much prefer to play than eat. I have to really work hard to impress him. So when I find something that makes him sit still and eat, I know it’s a keeper.


1 tsp olive oil

1 medium carrot

1/2 small onion

1 cup chick peas (soaked overnight & cooked)

1/2 cup coconut milk

1/2 tsp turmeric

1/4 tsp cumin

Salt to taste


First, start by prepping all ingredients.

Finely chop onions and dice carrots. Measure out turmeric and cumin and set aside. Prepare coconut milk. The creamier the better.

In a small deep saucepan heat oil, then add onions and sautee until onions soften and become translucent. Add turmeric and cumin and stir well. Add the carrots and chick peas and stir. Finally, add the coconut milk to completely cover the chickpeas and carrots. Add a dash of salt to taste. Use a bit less than you would use for your liking. Turn down to low and let simmer covered for 20 – 30 minutes until chickpeas and carrots have softened up nicely. The secret to a good smooth puree is liquid. So if it dries out too much add a bit more coconut milk or water.

Once the chickpeas and carrots have cooked, place in a magic bullet or similar device and blend to a smooth puree. You can also puree in a blender or food processer but you may need to make larger quantities for the blades to spin and puree the mixture properly.

Yield: Makes about 4 oz of puree and one happy tummy.

Note: I have stopped using canned beans (beans in a tin) of any kind. I soak all my peas/beans in filtered water overnight for the full 24 hours. I find doing so eliminates the unpleasant after effects of gas. Remember peas and beans double when soaked. So for 1 cup you will need to soak a half cup of dry peas/beans. If you forgot to soak and yoh need them for tonight, try atleast leaving them in the soak water for at least 12 hours. Don’t forget to pour off the soak water and rince before cooking on low-medium heat.


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