A soft finger-food lunch for one child aged 9 months who is developmentally ready for finger foods. Offer according to appetite; there is no need to finish the portion.

1. Use the listed chickpea amount as plain, fully cooked, drained chickpeas with no added salt, and the rice amount as dry rice. Measure the cauliflower and carrot after trimming. Peel the carrot and cut both vegetables into small pieces for cooking.
2. Rinse the rice. Simmer it in plenty of water for 15–20 minutes, or as directed on its packet, until very soft. Add the cooked chickpeas for the final 5 minutes, heating them until steaming hot throughout and easily mashed. Drain well.
3. Meanwhile, steam the cauliflower and carrot for 15–20 minutes, continuing longer if needed until both squash easily between a fork and plate. Drain thoroughly.
4. Remove any tough chickpea skins. Mash the chickpeas, rice and vegetables together thoroughly, leaving no whole chickpeas or firm pieces. Let excess steam escape, then gently shape into loose fingers approximately 5–6 cm long and 2 cm wide. Do not compress into dense balls.
5. Check that each finger flattens easily with gentle pressure between your thumb and forefinger. If the mixture is dry or firm, mash in a little cooking water. Cool until lukewarm before serving. Seat your child upright and supervise closely throughout the meal.

Storage

Refrigerate untouched portions promptly, within 1 hour of cooking, in a shallow, covered container at 4°C or below. Use within 24 hours. Reheat only once until steaming hot throughout, then cool to lukewarm before serving. Discard leftovers from your child's plate.

Allergens

Chickpeas can cause allergic reactions. Check packaged ingredients for allergen and cross-contact information; this meal is not guaranteed allergen-free. If an ingredient is new to your child, introduce it separately before offering this mixed meal.