Chickpeas

Chickpeas are famous for being the type of bean that contains the most nutrients in the legume family and is especially good for the health of pregnant women and young children. Recently, this bean has been introduced to Vietnam, creating So it's a fever for mothers who are breastfeeding their babies. Chickpeas are known to be seeds containing a lot of fiber, preventing constipation, promoting the baby's digestive system. Besides, iron, phosphorus, calcium, magnesium, manganese, zinc and vitamin K in chickpeas help build and maintain bone structure, helping the baby grow taller. Chickpeas are considered a vegetable and protein food, helping you supplement your baby with both important food groups at the same time.

The iron, phosphate, calcium, magnesium, manganese, zinc and vitamin K in chickpeas all contribute to the maintenance of bone structure and health, thus helping your baby have a healthy skeletal system. At the same time, chickpeas are also very easy to combine with other foods, so mothers can freely create dishes with chickpeas for their babies. Just like lentils or quinoa, you should soak the chickpeas before cooking for about 8 hours or overnight to quickly soften the beans, so you don't have to wait long when cooking.

Some ways to prepare Chickpeas for baby weaning:

• Young tofu from Chickpeas: Soak chickpeas overnight, wash 2-3 times in the morning under running water. Soak chickpeas overnight, wash 2-3 times in the morning under running water. Puree, filter the residue, get the mixture, put on the stove to simmer until the mixture thickens, turn off the heat to make the mold. Put in the fridge for 1 hour, the finished product will freeze.
• Chickpea and mung bean milk: Soak 2 types of beans overnight, rinse with water in the morning. For mung beans, remove damaged and black seeds. Boil chickpeas, mung beans for 30 minutes. Put it all in a blender along with 200ml of water. Puree, filter the first time, take the first mixture into the blender, puree, filter the second time. Get the mixture to boil on the stove.
• Pumpkin and chickpea porridge: Soak chickpeas for 8 hours or overnight. Bring water to a boil, add chickpeas and cook for 20 minutes (then take out the fine sieve), pumpkin 15 minutes (take out the sieve). Put the white porridge on the island and stir, bring it to a boil, then sprinkle with cheese and mix well.
• Chickpeas tofu: Soak chickpeas overnight, peel off the shell, soak oats for 1 hour (change the water twice). Take ingredients according to the ratio of oats - chickpeas is 1:1. Blend the oats and chickpeas with the water. Twice as much water as chickpeas and oats. Puree, filter the milk. Put this milk on the stove and cook until it thickens. Pour into molds and place in the fridge. The mother's palm sugar takes about 1 tablespoon, boils with a little sliced ginger and pandan leaves until fragrant. When eating, use a spoon to scrape thin pieces into a small bowl, sprinkle jaggery on top and let your baby enjoy.