• 1 tsp grape seed oil
  • 1/2 can organic BPA free chick peas or 1 cup dried chickpeas soaked over night
  • 1/2 small tomato diced finely
  • 1 small potato peeled and cubed
  • 5 basil leaves finely chopped
  • 1-2 tsp olive oil
  • himalayan sea salt to taste


  • In a medium sauce pan, boil potato until soft and tender
  • In another sauce pan heat grape seed oil on low-medium heat
  • Add tomatoes and saute for 5 min with lid covered
  • Add chickpeas and cook until soft with lid covered
  • Add boiled potato
  • Add basil and himalayan sea salt
  • Stir well and mash with a fork to desired texture
  • Turn stove off and then add olive oil on top and stir wells

I would recommend this recipe for infants over one year old and to start with a small amount of chick peas initially since they can cause stomach upset and gas.