Finger Foods: Cauliflower & Chickpeas
As prepared by Lianne Phillipson-Webb, founder of Sprout Right - July 8

The Next Stage – 9-12 months

Chickpeas with Carrots, Celery and a dash of lemon

1 can chickpeas

dash of olive oil

1 small onion, finely chopped

2 stalks celery chopped

1 carrot, peeled and chopped

2 medium sweet potatoes

1½ cups water or vegetable stock

1 tsp freshly squeezed lemon juice

1 tsp dried or 2 tbsp fresh coriander/cilantro or parsley, chopped

 
Slowly and gently cook onion, carrot and celery for about 7 minutes.  Add water or stock, and chickpeas.  Bring to the boil, Cover, reduce heat and simmer until chickpeas are very tender, about 30 mins.  Remove from heat and add lemon juice and parsley.  Mash or puree to desired consistency.  Add water if necessary. 

Cauliflower puree or pieces

Chop in to small pieces, steam, and puree or freeze as is for finger food.