Garbanzo Bean Curry

My 2 year old son requires ongoing attention during meals, but I try to minimize his effect on my cooking. When he began sampling solids, my mini blender became a godsend. This convenient device turned almost any food into a smooth puree for baby or a chunky mash for the toddler who is learning to feed himself. Cooking one meal is challenging enough—you shouldn’t have to make a separate meal for your child.

Garbanzo Bean curry
serves 4

* 1 tablespoon olive oil
* 1 small onion, thinly sliced
* 1 ½ teaspoons cumin
* 1 can diced tomatoes (14.5 oz)
* 1 cup chicken or vegetable broth
* 1 can garbanzo beans (15.5 oz), drained
* 5 cloves garlic, thinly sliced
* ½ cup chopped cilantro
* 1 lemon
* cooked long grain white rice, for serving

1. Combine olive oil, onions and garlic in a medium pot over medium-low heat. Stir frequently until onions are soft and golden, about 10 minutes.
2. Add cumin and sauté until fragrant, about 1 minute.
3. Add tomatoes, stirring to loosen any cumin that has stuck to the bottom of the pot.
4. Add garbanzo beans and broth. Bring to a boil.
5. Reduce heat to low, cover and simmer for 45 minutes.
6. Remove cover and simmer on medium heat to thicken sauce, about 15 minutes.

For your child: Use a mini blender, such as the Beaba Babycook ($150) or the Bella Cucina Rocket Blender ($30), to turn a small portion of curry into a smooth puree—if necessary, add water or broth to thin. If your child is learning how to use utensils, pulse the mini blender to make a chunky mash that will stick to a spoon. If your toddler has graduated to finger food, mash a portion with a fork to prevent choking hazards.

7. Stir in cilantro and juice from half of the lemon (about 2 teaspoons). Cut the remaining lemon into four wedges. Serve immediately over long grain, white rice. Garnish each portion with a lemon wedge.