Until recently, Theo hasn’t been very interested in animal proteins like chicken, beef or turkey. Although I have continued offering it, he simply hasn’t been that into it. Fortunately, he really likes fish (both cooked and raw!) as well as vegetarian proteins like beans, quinoa and dairy.
This recipe, inspired by my friend Tiffany (thank you!), is a great way to combine chickpeas, a healthy vegetarian protein, with vegetables. This dish is subtly savory and quite satisfying. It is even better served with rice! In fact, I usually eat this dish along with Theo. Of course, he only wants what’s in my bowl, even though we have exactly the same food. ;)
6+ months, including all kids and adults!
Serves 2-4, depending on portion size
Prep time: 5 minutes
Cooking time: 5-10 minutes
- 1 15.5 oz. can chickpeas (garbanzo beans), preferably with no salt added
- 6 oz. baby spinach (for example, this is 1 bag of Trader Joe’s organic baby spinach)
- 1-2 tablespoons coconut oil
- ¼ - ½ teaspoon curry powder
- Optional: cooked white or brown rice for serving
- Drain the chickpeas in a colander and rinse well with water. Set aside.
- Melt the coconut oil in a medium-sized pan over medium-low heat.
- Add the curry powder and stir so it blends well into the oil.
- Add the spinach and cook until it starts to wilt.
- Add the beans and stir it all together. Cook until the beans have warmed up and the spinach is fully wilted.
- Optional: Serve as is or over white or brown rice.
In my experience, babies and kids love flavor. That being said, the amount of curry powder used is up to you. The more you put in, the stronger the flavor will be. If you’re concerned about the flavor being too strong, just start out with a ¼ teaspoon and taste it to see how it is; you can always add more. You could also use only a ¼ teaspoon the first time you prepare this dish and then wait and see how your baby/child likes it. If he/she likes it, you could increase the amount of curry powder the next time you make it. You know your baby/child’s preferences best and can and should trust your instincts.
My favorite coconut oil is from Trader Joe’s. It is yummy and is sold at a great price point.
The rice can be made at the same time as this dish (although I’d start it a little beforehand, as it takes longer), or it can be prepared ahead of time and heated up for this dish. Any kind of rice would work well. Quinoa too! My favorite white rice is Calrose, which is sold at many grocery stores like Safeway and Whole Foods (which offers their 365 brand of this rice as well). My favorite brown rice is medium-grain. I usually buy the Whole Foods 365 brand. Something like this would be great, too.