Moroccan Bean Stew for baby

 

This tasty Moroccan bean stew for baby is a breeze to make using foods you might already have in your kitchen. And it’s perfect for the whole family. 

 

 

Suitable for the whole family

 

My motto is always to share food and recipes with your baby. Rather than create ‘baby food’. Because ultimately, weaning is about your baby learning to like family foods. Therefore this bean stew isn’t just for babies. It’s perfect for the rest of the family too. Your baby will be more accepting of new foods if they see you eating them too. 

 

 

When can I introduce my baby to spices?

 

You can introduce your baby to spices at any time. But watch out for ‘hot spices’ like chilli! This delicately spiced bean stew is a perfect way to introduce your baby to aromatic, mild spices like cumin and cinnamon. You can add ‘heat’ for the family after you’ve taken out your baby’s share. Some chilli flakes will do the job!

 

When can I introduce my baby to beans?

 

You’ll find out-dated advice about not introducing your baby to pulses like peas, beans and lentils until they’re older. This guideline probably came about because of a misguided belief that babies shouldn’t eat many fibre-containing foods. However, there’s no issue with including these foods at any time. Beans and lentils provide your baby with a plant-based source of protein and iron

 

Want to raise your baby on a plant-based diet? If so, it’s worth talking to a registered dietitian to plan this properly. 

 

How to serve bean stew to your baby

 

To plan a balanced meal for your baby include an iron-rich food (in this case the bean stew), an energy food (pasta, rice, yoghurt) and a fruit or vegetable.

 

  • With couscous mixed through the stew, grated cheese and cooked sweet potato
  • With well-cooked pasta spirals and mashed avocado
  • With fingers of toasted pitta bread and steamed cauliflower florets
  • With a blob of whole natural yoghurt and steamed broccoli florets (whole or mashed)

 

 

For more no-nonsense advice on weaning check out Ready, Steady, Wean-this dietitian (and lactation consultant) developed online baby weaning course takes you from confused to confident in no time at all. 

 

How to store bean stew?

 

 

This recipe is perfect for freezing, or you can keep it in the fridge for two days after cooking. 

 

 

Substitutions that work

 

You can swap dried apricots for any other dried fruit like raisins or prunes. If you don’t have chickpeas to hand, any other tinned beans will work. Try to get tinned beans in water rather than in brine. 

 

 

What you’ll need for this dish

 

  • 1 tablespoon oil
  • 1 fistful of frozen onions or one chopped onion
  • 1 fistful of frozen vegetables like sweet potato, butternut squash or carrot
  • 2 teaspoons of frozen garlic or 2 finely chopped garlic cloves
  • 1 tin of chopped tomatoes
  • 1 tin of chickpeas in water (if they’re in brine, make sure you rinse and drain them really well)
  • 200mls water or low salt stock
  • 50g chopped apricots
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of cumin

 

 

How to make bean stew

 

  1. Heat the oil in a saucepan. Gently cook the frozen onion and garlic until they’re soft
  2. Add spices and cook for a minute
  3. Add the tomatoes, chickpeas and frozen vegetables and cook for 5 minutes
  4. Add the water and apricots and simmer for another 30 minutes
  5. Mash to the correct texture if needed

 

 

 

Moroccan Bean Stew for baby

Moroccan Bean Stew for baby

This tasty Moroccan bean stew for baby relies on store cupboard and freezer ingredients like frozen onions, garlic, dried apricots and beans.

Ingredients

  • 1 tablespoon oil
  • 1 fistful of frozen onions or one chopped onion
  • 1 fistful of frozen vegetables like sweet potato, butternut squash or carrot
  • 2 teaspoons of frozen garlic or 2 finely chopped garlic cloves
  • 1 tin of chopped tomatoes
  • 1 tin of chickpeas in water (if they're in brine make sure you rinse and drain them really well)
  • 200mls water or low salt stock
  • 50g chopped apricots
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of cumin

Instructions

    1. Heat the oil in a saucepan. Gently cook the frozen onion and garlic until they're soft
    2. Add spices and cook for a minute
    3. Add the tomatoes, chickpeas and frozen vegetables and cook for 5 minutes
    4. Add the water and apricots and simmer for another 30 minutes
    5. Mash to the correct texture if needed
 
 
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