Pureed Chickpea Soup- For You AND Baby

I've had some chickpea's sitting around for a while, and I kept meaning to try making "baby hummus" with them, but it never happened. Then today I found a recipe for making a pureed Chickpea Soup and thought that was the perfect idea--I can totally alter this to make it baby friendly for the boy-o! But I wanted to try it out too, so after making the soup base I split it into two and added some extra things to both.

Pureed Chickpea Soup

Ingredients:

- TBS oil
- 1 medium onion, diced
- 2 stalks of celery, diced
- 2 large carrots, diced
- 1 can, rinsed chick-peas
- 1 box sodium reduced chicken stock (900ml)
- 2 cups water

Directions:

1. Heat saucepan with oil, and add onion, carrots and celery to sauté for a few minutes.
2. Pour chicken stock, water, and rinsed chick peas into large pot. Add in sautéed veggies.
3. Cover and boil for about an hour. Remove from heat and let cool.
4. Pour soup into blender/food processor and blend till smooth.

NOW... for the baby version I left it at that and simply added a little Rice Cereal to it before serving to make it a little thicker.

For the adult version I returned the soup to the saucepan to heat it back up and added some red chili flakes and some garlic powder, letting it simmer for about 10 more minutes. Removed for heat and served!

It was super easy to make and both the boy-o and I both really liked it! It's nice to finally eat the same thing for once. After I finished making the soup I simply portioned his half out into an ice-cube tray to freeze into cubes for future use!