AGE: +12 months



  • 200g (7oz) pumpkin, skin removed and chopped
  • 100g (3½ oz) chickpeas, dried or tinned
  • 3 tablespoons baby rice cereal (eg. Farex)
  • A few drops olive oil
  • grated parmesan cheese to taste
  • water (as needed)


  • If using tinned chickpeas – just rise thoroughly.
  • If using dried chickpeas – soak overnight then boil for 90 minutes, or until soft
  • Steam your chopped pumpkin for 15 minutes
  • Blend pumpkin and chickpeas with some water (as needed)
  • Place purée in a saucepan and add the rice cereal
  • Bring to the boil, adding water if required
  • Add some olive oil and parmesan cheese.

Fast Facts

  • The iron, phosphate, calcium, magnesium, manganese, zinc and vitamin K in chickpeas all contribute to building and maintaining bone structure and strength. In particular, a good intake of vitamin K is associated with a reduced risk of bone fractures.
  • The choline in chickpeas helps with sleep, muscle movement, learning, and memory. Choline also helps to maintain the structure of cellular membranes and aids in the transmission of nerve impulses.
  • Because of their high fibre content, chickpeas help to prevent constipation and promote regularity for a healthful digestive tract – perfect for a kids’ lunchbox!
  • Pumpkin is rich in fibre and very filling, which makes it an ideal choice for hungry kids!