Butternut and chickpea stew
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This tasty veggie dish is so full of flavour - it'll become a family favourite in no time
- 1 tbsp olive oil
- 1 medium onion, sliced
- 2 cloves garlic, finely chopped
- 1tsp ground cumin
- 1tsp ground coriander
- pinch ground cinnamon
- 1 tbsp runny honey (one serve to over one year olds)
- 400g butternut squash flesh cut into cubes
- 250g baby chantenay carrots, halved lengthways
- 400g can chickpeas
- 400g can chopped tomatoes
- 300ml Sainsbury’s Signature vegetable stock
- 150g baby spinach leaves
- To serve:
- 125g Couscous
- 4 tbsp natural Greek Style yoghurt
TipFor babies, serve puréed without any the honey if your baby is under a year old. For toddlers, serve as it is with a little couscous
Heat the oil in a large casserole dish and stir in the onion. Cook for 5 minutes until softened. Stir in the garlic and spices and stir through the honey.
Add the squash, carrots and chickpeas and stir everything together.
Tip in the tomatoes and stock and cover and simmer over a medium heat for about 35-40 minutes. When the squash and carrots are soft, squash about half of them into the sauce using the back of a wooden spoon until mashed to create a thickened sauce. Add the spinach and stir in slowly until wilted.
Serve with couscous and a spoonful of yoghurt.