Chickpea and pineapple wraps with cardamom (mustard-free)

Name: Chickpea and pineapple wraps with cardamom (mustard-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g chickpeas; 80 g yellow bell pepper; 50 g millet; 30 g pineapple; 1 tbsp olive oil; 3 g cardamom; 1 piece egg

A mustard-free recipe suitable for baby 12-36 months with allergies. Made with chickpeas and pineapple. SAFETY: all ingredients are guaranteed mustard-free.

10 min
Prep: 0 min
Cook

Ingredients

60 gchickpeasAlternative: ground steak
80 gyellow bell pepperAlternative: green bell pepper
50 gmilletAlternative: brown rice
30 gpineappleAlternative: date
1 tbspolive oilAlternative: rapeseed oil
3 gcardamomAlternative: chervil
1 pieceeggAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (chickpea and pineapple wraps)

14 min

CHECK that ALL ingredients bear the Mustard-Free label
Cook the chickpeas in water (30 min) until tender
Peel and dice the yellow bell pepper into regular 1.5 cm cubes
Cook the millet in water (15 min) until tender
Cut the pineapple into small cubes (remove hard core)
Wash and finely chop the cardamom
Take all ingredients out 20 min before (room temperature)

Cutting boardParing knifeKitchen scaleMixing bowlPan

Keep an eye on

Do NOT buy a product without reading the label
Do not cut too large: choking hazard
Do not leave tough chickpea skins
Do not forget to remove pineapple core
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden mustard

Texture tip

Cut ALL pieces the same size for even cooking
For 12-18 months: thinner pieces (1 cm)
Test cooking with a fork: chickpeas should be melting-tender
KEEP PACKAGING of sensitive products to prove mustard-free
Check LABELS even for 'obvious' products (e.g. chickpea mixes sometimes contain mustard traces)
Take out 30 min before for better incorporation

2. Assembly and shaping

9 min

Mash the cooked chickpeas in a large bowl
Add the yellow bell pepper mashed into a smooth purée
Fold in the cooked millet and diced pineapple
Add the binder (egg)
Pour in the olive oil and half of the cardamom
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape the wraps with oiled hands
Place on a tray

3. Cooking (baked)

18 min

Preheat the oven to 180°C fan
Lightly oil a baking sheet
Arrange the wraps leaving 2 cm between each
Bake in the middle of the oven for 16 min
Check cooking halfway through
Remove when wraps are golden
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

4. Safe serving

6 min

Prepare a fresh pineapple cube garnish
Arrange the warm wraps on baby's plate
Add small pineapple pieces around (no core)
Show how to pick up the wraps
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cup