Mild Chickpea & Spinach Stew

Ingredients

• 0.5 cup Chickpeas
• 1 cup Fresh Spinach
• 1 small Tomato
• 0.5 piece Carrot
• 2 tablespoons Onion
• 1 clove Garlic
• 1 cup Vegetable Broth
• 2 teaspoons Extra Virgin Olive Oil
• 1 teaspoon Lemon Juice
• 0.25 teaspoon Ground Cumin

Instructions

1. If using canned chickpeas, rinse them thoroughly under cold water to remove excess sodium. If using dried, ensure they are soaked overnight and boiled until very tender.
2. Finely dice the onion and garlic. Peel and finely dice the carrot into very small cubes.
3. Heat the olive oil in a small pot over medium heat. Add the onion and carrot, sautéing for 5-6 minutes until soft.
4. Stir in the minced garlic, cumin, and turmeric. Cook for 1 minute until fragrant.
5. Add the diced tomato and cook for another 2-3 minutes until it breaks down into a sauce.
6. Add the chickpeas and the vegetable broth (or water). Bring to a gentle simmer.
7. Cover and cook for 15 minutes. This ensures the chickpeas are soft enough for a toddler to mash with their tongue or gums.
8. Safety Step: Use the back of a spoon or a potato masher to slightly crush about half of the chickpeas. This reduces the choking risk of round shapes.
9. Add the chopped spinach and stir for 1-2 minutes until completely wilted and soft.
10. Stir in the fresh lemon juice just before serving. This is crucial for iron absorption.
11. Check the temperature and serve in a shallow bowl. It can be served alone or with a side of soft rice or quinoa.

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