15ouncecan no-sodium added chickpeasrinsed and drained (can also use cannellini beans)
2 1/2cupslow sodium broth of choice
1cupspinachcan use frozen, be sure to squeeze out as much water as possible
1/2cupgrated parmesansee note
salt and pepper to taste
Heat oil in a large pot over medium high heat. Add the garlic and onion and cook until softened, about 3-4 minutes. Add the remaining vegetables with the spices and cook for about 5-8 minutes, stirring occasionally so everything gets well-incorporated
Add chickpeas, pumpkin, and quinoa and give it a good stir. Add the broth. Bring the pot to a boil, then reduce the heat to low and simmer, covered, for 20 minutes or so, until most of the liquid is evaporated and quinoa is nice and fluffy.
Turn off the heat and stir in the spinach and parmesan and season with salt and pepper to taste.
If extra wary of your little one’s sodium intake, you can add less. You can also set aside a portion for the baby and season the rest to taste.