Slow Cooker Sweet Potato Baby Food with Chickpeas and Spinach

After almost 8 years, my slow cooker finally bit the dust. Thankfully a relative knew how important it was to my family’s survival that she gifted me a new one for Christmas. I knew I relied on my slow cooker quite a bit, but never realized just how much until I didn’t have one!

With my youngest recently graduating to baby food, that was at the top of my list of meals I wanted to give a whirl with my new slow cooker. After giving just one meal a try I couldn’t believe I haven’t tried it sooner. There are no extra pots or pans required and I can throw my ingredients in and leave it to cook without any worry. As a mother, that is simply fantastic.

This recipe for Slow Cooker Sweet Potato Baby Food with Chickpeas and Spinach is one of my little guy’s favorites. The first time I gave him a taste he reached over his tray and attempted to grab the spoon to feed himself! It brings me great peace of mind knowing every ingredient in his food. In the long run I save my family money and time as well.

Slow Cooker Sweet Potato Baby Food with Chickpeas and Spinach

Ingredients:

2 medium-sized sweet potatoes, peeled
2 packed cups of baby spinach, raw
1 15 oz. can chickpeas (Also known as garbanzo beans. Be careful not to buy beans with added sodium. If you’re concerned about BPA in cans, Eden Organic Garbanzo Beans are sold without added salt in BPA free cans.)
1 cup water

Instructions:

Place the sweet potatoes and water in your slow cooker and cook on high for 4 hours.
After 4 hours, rinse the baby spinach and place it in the slow cooker without patting it dry. Drain and rinse the chickpeas and add those as well.
Cook for an additional 2 hours on low.
The sweet potatoes should be easily mashable with a fork by now. Remove the potatoes, spinach, and chickpeas from the slow cooker and puree in a blender until you have reached the desired consistency.
Refrigerate or freeze any portions you will not be immediately serving.

Makes about 3 cups.

Sweet Potato with Chickpeas and Spinach

Author: Emily

Recipe type: Slow Cooker Baby Food

Serves: About 3 cups

Ingredients

2 medium-sized sweet potatoes, peeled
2 packed cups of baby spinach, raw
1 15 oz. can chickpeas (Also known as garbanzo beans. Be careful not to buy beans with added sodium. If you’re concerned about BPA in cans, Eden Organic Garbanzo Beans are sold without added salt in BPA free cans.)
1 cup water

Directions

Place the sweet potatoes and water in your slow cooker and cook on high for 4 hours.
After 4 hours, rinse the baby spinach and place it in the slow cooker without patting it dry. Drain and rinse the chickpeas and add those as well.
Cook for an additional 2 hours on low.
The sweet potatoes should be easily mashable with a fork by now. Remove the potatoes, spinach, and chickpeas from the slow cooker and puree in a blender until you have reached the desired consistency.
Refrigerate or freeze any portions you will not be immediately serving.