Chickpeas with Garam Masala 1Pin

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. Chickpeas with Garam Masala baby food 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.

Chickpeas with Garam MasalaPin

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Chickpeas with Garam Masala 1Pin

Chickpeas with Garam Masala

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Author: Catherine McCord
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 15 minutes


  • 1/2 cup cauliflower
  • 1/4 cup peas (fresh or frozen)
  • 1 cup brown rice, steamed
  • 1 cup canned garbanzo beans, rinsed and drained (or dried that have been soaked overnight and cooked)
  • 1 cup chopped tomatoes, canned or fresh
  • 1/2 teaspoon garam masala


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    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


    1. Yes I would! Especially with the spices! Starting kids on spices early is a great way to open up their little palates and get them loving a multitude of flavors!

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