This nutrient-rich vegetarian meal is a great introduction of beans to babies and the sauce is also delicious with pasta or meat. Chunky slow-cooked vegetables, herbs and chickpeas make up this rich and tasty ratatouille, served with delicious, cooked quinoa, for a filling, tasty meal that packs in the veg whilst also being a great source of protein.
Suitable from 6 months (if chickpeas mashed up) | Preparation: 25 minutes | Suitable for freezing or keep in the fridge in a sealed container for 2 days.
1 medium sweet potato, peeled and chopped into chunks
1 courgette, chopped into large chunks
½ butternut squash, peeled and chopped into chunks
1 aubergine chopped into chunks
1 carrot peeled and chopped
1 x tinned tomato
1 x low salt stock cube
200g tin chickpeas
3 fresh basil leaves
1 tbsp olive oil
1 onion, peeled and chopped finely
1 x clove garlic, peeled and crushed
Heat the olive oil in a heavy based medium saucepan. Once heated add the onion and cook for five minutes until translucent. Add the garlic and cook for a further few minutes.
Add the sweet potato, butternut squash, aubergine and carrot and cook for around 8 minutes until the vegetables start to soften, adding a little water if they catch on the bottom of the pan. Add the courgette and cook for a further five minutes.
Add the tinned tomato and crumbled stock cube and chickpeas and mix together. Set on a medium heat and place on a lid, letting the ratatouille simmer.
While it is cooking, put on a pan of boiling water and rinse the quinoa. Cook according to packet instructions.
Once the ratatouille is cooked, add the basil leaves and either puree or leave chunky and serve with the quinoa.
You mightAlso like