
From 6 months · 1 serving · 10 min
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Cook chickpeas until fully soft, then mash or flatten them well. A smooth no-salt hummus-style mash works nicely, or stir the mash into other purées. Never offer a whole, intact chickpea at this stage.
Smooth mash, or each chickpea flattened.
A whole, intact chickpea is a choking hazard because of its round, firm shape. Mash or flatten each one until it's soft and no longer rounded. Don't offer whole chickpeas to babies and young children.
Hard-cook the egg until both white and yolk are solid, then mash it smooth, or offer a well-set scramble or a soft omelet. A small amount, about a third of an egg, is plenty for a first taste.
Serve as a smooth mash, soft scramble curds, or finely chopped omelet strips.
Cilantro (also called fresh coriander leaf) has a bright, fresh flavor and is a simple way to vary early tastes. Finely chop a small amount of the soft leaves and stir it through purees, mashed beans, soft rice, or yogurt. Chopping it small lets it blend in smoothly with the food.
Finely chopped soft leaves stirred into food, not whole sprigs or stems.
Whole sprigs and tougher stems can be stringy and hard to manage. Use the tender leaves, chop them finely, and stir them in rather than serving whole pieces.
Stir a small drizzle of olive oil into a smooth purée or soft mash to add calories and richness. Use it as a cooking fat for vegetables or grains, or fold a little into the finished food just before serving.
No cutting needed. Mix a small amount evenly through the food.
A soft mash of chickpeas and hard-boiled egg with herbs and a little olive oil.

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Chat with Lumi in the appGeneral informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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