Ingredients
- olive oil
- 500 gr. free-range minced turkey
- 2 carrots
- 1 bulb of fennel
- 1 medium leek
- 400 gr. tin of chopped tomatoes
- 400 gr. tin of red kidney beans
- 400 gr. tin of chickpeas
- 1 fresh bay leaf
- sea salt
- freshly ground black pepper
- a few sprigs of fresh flat-leaf parsley
Method
- Place a large pan on a medium heat, add a little oil and the turkey, then cook for 4 – 5′, or until browned, stirring regularly to break up the mince.
- Meanwhile, prepare your vegetables.
- Trim, peel and halve the carrots, halve the fennel, discarding the core, and trim, wash and halve the leek.
- Add the veg to the pan with the chopped tomatoes, drained beans and chickpeas, 500ml water and the bay leaf.
- Bring to the boil over a high heat, then reduce to a simmer with the lid on for 45′, or until the veg is tender.
- Using tongs, remove the veg to a blender or bowl.
- Blitz until smooth, then stir back into the pan.
- Remove the amount needed for your baby, then either blend to a purée, pulse, mash and finely chop depending on the stage your little one is at.
- If it’s a bit too thick, add a little water to loosen, then serve.
- For adults and toddlers, pick out and discard the bay leaf, season lightly with sea salt and black pepper, then pick, finely chop and scatter over the parsley to finish.
- Delicious served with baked potatoes or rice.