Chickpea Meatballs

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.

Wheat is one of the common food allergens, so it helps to offer it on its own first, in a small amount, and watch over the next couple of days before adding other new foods. Good early forms are a thick iron-fortified wheat cereal, soft well-cooked pasta, or lightly toasted bread cut into finger-width strips. Keep everything soft and moist, with no added salt or sugar.

Onion is usually a flavor base rather than a food on its own at this age. Cook it down until very soft and blend it into purées, mashes, or sauces. Raw onion is sharp and firm, so keep it out for now.

Garlic adds depth to early meals without any salt. Finely mince or mash a small amount and cook it soft into purees, mashed vegetables, beans, or sauces. It is a seasoning rather than a finger food, so a little stirred through a dish is all a baby needs. Skip raw garlic and whole cloves at this stage.

Parsley is a fresh herb used to flavor food, not eaten on its own. Wash it well, finely chop or mince it, and stir a small pinch into purées, mashed vegetables, yogurt, or eggs. A whole sprig or raw leaf can bunch up, so chop it small or blend it in.

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.