Chickpea Casserole

Serves: 6
Preparation time : 30 mins, plus 1 hour cooking
Suitable from 9 months

Ingredients:
420g canned chickpeas, drained
250g lamb, cut into small cubes
1 brown onion, peeled and thinly sliced
300g washed baby potatoes, cut in half
1 large carrot
1/4 cauliflower, chopped
400ml salt reduced vegetable stock
tin foil
1 tbsp olive oil

Method:
Prehead the oven to 190'C. Add olive oil to a large stockpot and when it is hot, add onion and brown.

Add the lamb and brown all over. Add the rest of the ingredient including the stock, adding just enough liquid to cover the meat.

Cover the casserole with a sheet of tin foil to make it airgtight, place the lid on tightlly and put into the oven for 1 hour or until lamb is tender. Serve with cous cous.

For babies 6-12 months:
Take 1/2 cup of the casserole and puree with mashed cooked vegies.

For toddlers (14 months+)
Serve with toast soilders or a little mashed potato or cous cous.

Freeze
Cool casseerole and then freeze in portions in a covered plastic container for up to 3 months

Source : Coles Babyclub magazine, winter 2010