This recipe is perfect for a Friday = very little work required.
In fact, this recipe is perfect for almost everyday in summer, when standing in front of a hot stove might be the last thing you want to do in your kitchen on an already hot day.
All you have to do is measure [or eyeball] the ingredients into a food processor and pulse for a couple of minutes until it forms into a wonderful chunky puree leaving both you and the babes completely satisfied with life.
Besides being a snap to make, this puree is packed with goodness that you will love. It is extremely high in antioxidants, fiber, Vitamin A and C from the blueberries and protein, zinc, manganese, folate and iron from the chick peas. All of that goodness packed into a super simple puree, I am a believer!
Blueberries and chick peas are a duo to be reckoned with.
Other things to do with this puree:
Add 2 tbsp chopped walnuts when pureeing for some extra fat and omega-3 fatty acids
Serve with a scoop of ricotta for a yummy well rounded meal
Double the chick peas and add some olive oil for a simple veggie dip for your toddler
Add pureed spinach and mix with a cooked small shaped pasta
Blueberry + Chick Pea + Rosemary Chunky Puree
1/2 cup organic blueberries
1/2 cup organic chick peas, strained and drained
5 leaves of rosemary
Combine blueberries, chick peas and rosemary in food processor and pulse for 10 seconds at a time, scraping down sides every 30 second and stopping when you have desired consistency. You may need to add 1 tbsp of water at a time to achieve this consistency.
Store in airtight container for 3 days in fridge or 1 month in freezer.