• Skip to primary navigation
  • Skip to main content
  • Skip to footer

Little Big H

  • Home
  • Recipes
    • All Recipes
      • Baby Food
        • First Foods Ideas (4 – 6 Months)
        • Baby Food Ideas (6 – 9 months)
      • Toddler Food
        • Baby Food Ideas (10 Months +)
      • Family Food
      • Lunch Box Ideas
  • eCookbook
  • Contact
    • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Roast Pumpkin with Chickpeas and Coriander

roast pumpkin baby food

Roast pumpkin with chickpeas and coriander for baby

Print Pin

Roast Pumpkin with Chickpeas and Coriander

Ingredients

  • 1/2 Pumpkin
  • small tin of Chickpeas
  • Coriander
  • Cinnamon
  • Nutmeg
  • Olive oil

Instructions

  • Pre-heat oven to 190 degrees c (374 degrees F). Remove the pumpkin skin and seeds and cut into small size chunks. Add to roasting pan and drizzle with olive oil. Dust with cinnamon and nutmeg. Roast for 35 minutes (this produces pumpkin that can be easily mashed with a fork. For firmer pumpkin cook for less time or cut in to larger size chunks)
  • Drain and rinse chickpeas. Mash chickpeas with a fork to break then up a little. Finely chop coriander. Combine roast pumpkin, chickpeas and coriander in bowl and toss to coat the pumpkin. (optional: drizzle with olive oil)

Notes

Suitable to freeze

loveLittleBigH

Dec 17, 2013Cristie

Related

Previous Post: « Red Lentil Chicken
Next Post: Lightning »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Footer

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

G'day, welcome to Little Big H. My hope when starting this blog was to share and encourage parents to be adventurous with their cooking and to help raise adventurous eaters. more…

Subscribe for my eCookbook

Copyright © Little Big H| Privacy Policy