Asparagus, Chickpea & Parmesan Mash

Asparagus, Chickpea & Parmesan Mash

Age Suitability

7 months +





Cooking Time



What you need


1 small sweet potato
1 small carrot
1 tsp rapeseed oil (or olive oil)
3 heaped tbsp. of tinned chickpeas
8 spears of asparagus
2 handfuls of watercress
1 heaped tbsp. of Parmesan cheese or vegetarian equivalent
1 tsp chives
Crème fraiche or yogurt (optional)

Allergens warning

This product contains:
This product is suitable for:
Vegetarian, Gluten free
A quick and easy recipe. Our Asparagus, Chickpea & Parmesan Mash is a great way to introduce new flavours to your baby on their weaning journey.


Peel and cube the sweet potato, peel and dice the carrot, chop the asparagus and watercress and finely chop the chives. Finely grate the Parmesan cheese or vegetarian equivalent and drain the chickpeas (but retain the water for blending).

Diced sweet potato and carrots with chopped asparagus, watercress and chives

In a saucepan stir-fry the sweet potato and the carrot in the oil for a couple of minutes.

Sweet potato and carrot in a saucepan

Add the chickpeas and enough water to cover the vegetables and cook for a further 8 minutes or until the sweet potato is soft. Add more water if required so the vegetables don't dry out.

Sweet potato and carrot in a saucepan with asparagus and watercress

Add the asparagus and watercress and cook for another minute. Stir in the Parmesan cheese or vegetarian equivalent and chives to the mixture and remove from the heat.

Sweet potato and carrot in a saucepan with asparagus, watercress and parmesan cheese

Mash or blend to the required texture. Add the crème fraiche, yogurt or water from the chickpeas to loosen the texture if you need to.

Pureed asparagus, chickpea & parmesan

This recipe can be served as a puree for early weaning, forked mashed for older babies or serve as is for toddlers.

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