1. Thoroughly wash all ingredients.
2. Peel and dice the sweet potato into small cubes.
3. If using dried chickpeas and lentil, soak them overnight and then boil until very soft; if pre-cooked, ensure they are tender.
4. Steam the sweet potato (about 15 minutes) and lightly steam the spinach (2-3 minutes) until both are soft.
5. Allow all ingredients to cool to a safe temperature.
6. Place the chickpeas, lentil, spinach, and sweet potato into a blender and puree until completely smooth, ensuring a texture suitable for a baby aged 4-10 months. If necessary, add a small amount of the cooking liquid to achieve the desired consistency.

Storing Options

Store any leftover puree in an airtight container in the refrigerator for up to 24 hours or freeze in small portions for up to 1 month.

Allergy Information

This recipe contains legumes (chickpeas and lentil) which may be allergenic for some babies. Always consult your pediatrician when introducing new foods.

Side Effects

Excessive consumption may lead to mild digestive discomfort. Introduce in appropriate portions for your baby's age.