Chickpeas are packed with nutrients and are a great source of protein, folate and iron for your baby!

This tasty curry is full of veggie-goodness and flavourful spices - it is sure to excite budding foodies! Why not experiment with additional veggies or swap the sweet potato for squash to make this go-to weaning recipe a firm favourite? 

1tbsp cooking oil

1 onion, finely chopped

1 carrot, peeled and grated

1tbsp mild curry powder

1tsp smoked paprika

1tsp ground cumin 

2 x 400g cans of chickpeas, drained 

250g sweet potato, cut into 1cm cubes

400g can of chopped tomatoes 

500ml low-salt vegetable stock

  1. Heat the oil in a large saucepan before frying the onion and carrot for around 5 minutes over a medium heat.
  2. Add the spices and chickpeas to the pan, stirring until combined.
  3. Add the sweet potato and cook for a couple of minutes before adding the tomatoes and stock. Bring to the boil and then reduce to a simmer.
  4. Simmer your curry for around 30 minutes until the potato is cooked through and the sauce has thickened.
  5. If your baby requires a smoother consistency, blend before serving.
Download PDF


Are you looking for something tasty and nutritious to share with your budding foodie? Discover our baby weaning recipes, perfect for every occasion! Here at Babease, we know that you want your little one to experience the wide world of food! We’ve collected some of our favourite recipes for babies and created this handy resource to provide you with some new and exciting ideas.