With just 5 ingredients, this simple recipe is incredibly versatile. There’s no need to be exact with the ingredients, which is perfect for right now when there’s often a little one pulling on my leg demanding attention. I often wizz up a batch for lunch for us all whilst Mini Jones has his morning nap: with a little extra water added to make a soft puree for Mini Jones to have on a spoon, or – when it’s a ‘no-spoon’ day – with rice cakes; with goats cheese sprinkled on top and served on hot toast or with warm pitta for Mr Jones and I.
Around 500g pumpkin, cut into rough 2 cm cubes
1 tbsp Olive oil – plus 1 dsp
1 clove garlic
440g tin cooked chickpeas, drained
Pinch ground cumin
Heat the oven to 200˚C/400˚F.
Roast the pumpkin with the tbsp of olive oil and the garlic clove 30-40 minutes, until tender. Cool (this step can be done a day or two beforehand).
Place the chickpeas in a small saucepan and add a splash of water. Cook gently for a few minutes until the chickpeas are heated through.
Place the chickpeas together with a dsp cooking water – keeping any leftover cooking water – the pumpkin, garlic, ground cumin and olive oil in a blender and blitz until smooth, adding a little more of the cooking water if the mixture is too dry.
If not serving to baby, add a touch of salt.