Garam Marsala has one of those fabulous, exotic names that scare most people off when they see it in the spice aisle. It’s actually a mix of cardamom, cinnamon, cloves, cumin, black pepper and coriander. This dish has a mix of protein, vegetables a starch and is vegetarian. You don’t need to add very much garam marsala which gives it a little kick and smells incredible.
I’m usually a stickler for farmers market fresh, but let’s be honest, not everyone has the option of keeping seasonal produce in the fridge at all times. Most of the items in this recipe can be canned or frozen.
I find canned organic tomatoes and beans to be a saving grace. They’re soft and the tomatoes have added juice which is nice when you’re thinning a puree. It’s not ideal, but when tomatoes are out of season, it’s a perfect time saving option.

Garbanzo Beans with Garam Marsala (12 Baby Servings, freeze 1/2)

1/2 Cup Cauliflower
1/4 Cup Peas (fresh or frozen)
1 Cup Brown Rice, steamed
1 Cup Garbanzo Beans, rinsed and drained(canned or fresh that have been soaked overnight and cooked)
1 Cup Tomatoes, chopped, canned or fresh
1/2 Tsp Garam Marsala

1. Add cauliflower to a steamer basket over boiling water.
2. Cover and cook for 3 minutes.
3. Add the peas and cook for a total of 5 minutes or until cauliflower is fork tender.
4. Place all the ingredients in a food processor and puree until smooth.
5. Cool and serve.

Tags: baby food recipes, brown rice, cauliflower, chick peas with garam marsala, easy recipes, fast recipes, garbanzo beans, healthy recipes, homemade baby food, tomatoes

This entry was posted on Tuesday, April 1st, 2008 at 5:42 pm and is filed under All Recipes, Beans, Purees, Recipes 10-12 Months, Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.