Helen’s chickpea, leek & carrot stew

Ingredients

• 1 small leek
• 1 small carrot
• ½ tablespoon olive oil
• 1 x 210 g tin of chickpeas
• 2 tablespoons natural yoghurt

Method

1. Wash, trim and cut the leek into 1cm rounds, and trim, peel and dice the carrot.
2. Heat the oil in a medium pan on a medium heat, add the leek and cook for 5 minutes or until softened, then add the carrots along with 200ml water.
3. Bring to the boil, cover with a lid, then reduce to a simmer for about 30 minutes, or until the vegetables are tender.
4. Drain and add the chickpeas and allow to warm through for 5 minutes, then remove from the heat.
5. Leave to cool slightly, then stir through the yoghurt. Mash until fairly smooth, with some soft lumps, then serve. For more information on stages of complementary feeding, click here.

Tips

Finger food to serve alongside: cooked broccoli florets

Source: Jamie Oliver