Chickpeas with Garam Masala Purée

Garam Masala has one of those fabulous, exotic names that scare most people off when they see it in the spice aisle. It's actually a mix of cardamom, cinnamon, cloves, cumin, black pepper and coriander. This dish has a mix of protein, vegetables a starch and is vegetarian.

Chickpeas with Garam Masala Puree
Yield: 12 baby servings, freeze 1/2


  • 1/2 cup cauliflower
  • 1/4 cup peas (fresh or frozen)
  • 1 cup brown rice, steamed
  • 1 cup garbanzo beans, rinsed and drained (canned or fresh that have been soaked overnight and cooked)
  • 1 cup tomatoes, chopped, canned or fresh
  • 1/2 teaspoon garam masala

Make It

1. Add cauliflower to a steamer basket over boiling water.

2. Cover and cook for 3 minutes.

3. Add the peas and cook for a total of 5 minutes or until cauliflower is fork tender.

4. Place all the ingredients in a food processor and puree until smooth.

5. Cool and serve.


  • *Place in Baby Cubes and freeze.
  • Recipe by Catherine McCord courtesy of