Chickpea and lentil pasta Mediterranean-style muffins (nut-free)

Name: Chickpea and lentil pasta Mediterranean-style muffins (nut-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g chickpeas; 80 g green beans; 50 g lentil pasta; 30 g apricot; 1 tbsp olive oil; 3 g vanilla; 1 piece silken tofu

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

10 min
Prep: 0 min
Cook

Ingredients

60 gchickpeasAlternative: quinoa
80 ggreen beansAlternative: corn
50 glentil pastaAlternative: corn starch
30 gapricotAlternative: banana
1 tbspolive oilAlternative: rapeseed oil
3 gvanillaAlternative: cardamom
1 piecesilken tofuAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (Mediterranean muffins)

14 min

CHECK that ALL ingredients bear the Nut-Free label
Cook the chickpeas in water (30 min) until tender
Cut the green beans into regular 1.5 cm pieces
Cook the lentil pasta in water (8 min) until tender
Pit the apricots and cut into small pieces (very soft)
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 green bean strings
Do not forget to remove apricot pits
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden nuts

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 nut-free
Check LABELS even for 'obvious' products (e.g. spice mixes sometimes contain nut 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 green beans mashed into a smooth purée
Fold in the cooked lentil pasta and diced apricots
Add the binder (silken tofu)
Pour in the olive oil and half of the vanilla
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape the muffins with oiled hands
Place in muffin tin

3. Cooking (baked)

19 min

Preheat the oven to 180°C fan
Lightly oil the muffin tin
Arrange the muffins leaving 2 cm between each
Bake in the middle of the oven for 17 min
Check cooking halfway through
Remove when muffins are golden
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

4. Safe serving

6 min

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

Baby plateSmall bowl + suction cup