Like most baby food, this puree freezes well. Simply store leftovers in single-serving containers and freeze for up to two months. Defrost frozen baby food in the refrigerator overnight.
1. Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion and saute until soft, about 5 minutes. Add the garlic, turmeric, cumin, cinnamon, and carrots and saute 30 seconds more.
2. Pour in enough water to cover the base of the saucepan (about a 1/2 cup), and cover the pan with a lid. Reduce heat and simmer for 10 minutes or until the carrots are just tender.
3. Add the chickpeas to the pan, cover, and cook for an additional 10 minutes.
4. Using a slotted spoon, transfer chickpeas and carrots to a food processor or blender and puree, thinning out with cooking liquid, to desired consistency for baby.