Chickpea & Zucchini

Ingredients

• 1 mediumcourgette, diced
• 80 g (½ cup)cooked or tinned chickpeas, drained and rinsed
• As neededwater

Instructions

1. 1

   Cook the courgette

   Wash and dice 1 medium courgette. Steam it or cook it in a splash of water for 6–8 minutes, until soft.

2. 2

   Prepare chickpeas

   If using tinned chickpeas, drain and rinse them well. If using dried chickpeas, soak them overnight, then simmer for 45–60 minutes until very soft and drain.

3. 3

   Combine ingredients

   Put the cooked courgette and ½ cup cooked chickpeas in a blender.

4. 4

   Blend until smooth

   Blend until smooth, adding water or the courgette cooking liquid until the purée is spoonable.

What is chickpea and courgette purée?

This is a simple blended baby food rather than a dish tied to one particular culinary tradition. It pairs soft-cooked courgette with chickpeas and blends them into a smooth purée.

The courgette brings a mild flavour and moisture, while the chickpeas make the mixture more substantial. Cooking both until very soft helps them blend evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 8g protein, 27g carbs, 2g fat.

The chickpeas provide most of the carbohydrates, fibre and protein, while the courgette contributes some carbohydrate and fibre. Fat is naturally low in this combination; for a balanced meal, offer the purée alongside other suitable foods that provide energy and variety.

Choosing the chickpeas

Tinned chickpeas: drain and rinse them well before blending. This recipe uses them already cooked, so they can go straight into the blender.

Dried chickpeas: soak them overnight and simmer for 45–60 minutes, until very soft, then drain. Allow extra preparation time if starting with dried pulses.

Getting the courgette soft

Cut the courgette into pieces of similar size so they cook at roughly the same rate. Steam it or cook it with a splash of water for 6–8 minutes.

Check that it is soft before blending; firm pieces can leave the purée uneven. Keep any cooking liquid to loosen the mixture as needed.

Blending to the right texture

Start with the cooked ingredients and blend until smooth. Add water or reserved courgette cooking liquid a little at a time.

Stop when the mixture is spoonable and suits the texture you are preparing. Adding liquid gradually makes it easier to avoid a purée that is too thin.

Timing and preparation

The stated total time is 20 minutes, which suits the version made with cooked or tinned chickpeas. The courgette takes 6–8 minutes to soften.

Dried chickpeas need an overnight soak and 45–60 minutes of simmering, so they require substantially more time than the stated total.

Serving the purée

Serve it as a spoonable purée, using the texture appropriate for the baby. It can also be offered alongside other age-appropriate foods as part of a meal.

For an adult meal, the mixture can be served as a simple dip or side, though this recipe is written as baby food and contains no seasoning.

Recipe notes & tips

• Cut the courgette into evenly sized pieces so they soften at a similar pace.
• Keep the courgette cooking liquid to adjust the purée without adding extra ingredients.
• Rinse tinned chickpeas thoroughly before using them.
• If using dried chickpeas, make sure they are very soft before blending.
• Add liquid gradually and check the consistency as you blend.

Variations

• Thicker purée: Use less water or cooking liquid when blending.
• Smoother finish: Blend for longer and scrape down the sides of the blender as needed.
• More courgette: Increase the courgette and use fewer chickpeas for a milder mixture.
• Use fresh chickpeas: Cook soaked dried chickpeas until very soft before draining and blending.
• Chilled serving: Cool the purée promptly and serve it cold if that suits your preference.

Common mistakes to avoid

• Undercooked courgette: Cook it until soft so it blends without firm pieces.
• Firm chickpeas: Simmer dried chickpeas until very soft before using them.
• Too much liquid at once: Add water or cooking liquid gradually to keep the purée spoonable.
• Skipping the rinse: Drain and rinse tinned chickpeas well before blending.
• Expecting dried chickpeas to fit the timing: Soak them overnight and allow 45–60 minutes to simmer.

How to store

Refrigerate leftovers promptly in a clean, covered container and use within 2 days. Reheat only the portion needed until hot throughout, then cool it to a suitable serving temperature; discard food left in the baby's bowl.

Frequently asked questions