1. Prepare ingredients: wash all vegetables. Cut the bell pepper into quarters, remove seeds and white ribs, then cut into strips about 3–4 cm long and 1 cm wide—large enough for little hands to grasp.
2. Peel the carrot and cut into thick batons (about 4–5 cm long and 1–1.5 cm thick) so they are easy for a toddler to hold and gum.
3. Remove kale stems and roughly chop leaves into toddler-sized pieces (about 3–4 cm long).
4. Cook the brown rice pasta according to package instructions but shorten the time by 1–2 minutes so it is al dente and holds shape; drain and rinse briefly with cool water to stop cooking. Reserve warm.
5. Steam the carrot batons for 8–10 minutes until a fork goes in easily but they still keep their shape (soft enough for a 10+ month old to gum). Steam kale for the last 1–2 minutes to wilt lightly (avoid overcooking).
6. Meanwhile, roast or pan-soften the bell pepper: place strips on a baking tray, toss with half the olive oil, and roast at 200°C for 12–15 minutes until softened and slightly charred at the edges. Alternatively, gently pan-fry over medium heat for 8–10 minutes until soft. Let cool slightly and cut any long strips into toddler-friendly lengths if needed.
7. Prepare chickpeas: if using canned, rinse well. Lightly crush about half of the chickpeas with the back of a spoon so there are some mashed pieces and some whole ones—this reduces choking risk while keeping texture for baby-led weaning.
8. Combine: in a bowl, gently toss the cooked pasta, roasted bell pepper, steamed carrot batons (you can keep some whole for grasping), mashed/whole chickpeas, and wilted kale with the remaining olive oil. Taste; do not add salt. If you like, add a very small pinch of mild dried herbs (e.g., oregano) only for older toddlers—but this is optional.
9. Serve warm (not hot). For baby-led weaning, place finger-sized pieces on the plate so the toddler can pick them up. Ensure pieces are large enough to grasp but soft enough to be gummed. Always supervise closely while eating.

Summary

A toddler-friendly brown rice pasta toss with soft roasted bell pepper, tender carrot batons, lightly wilted kale and partially mashed chickpeas — suitable for baby-led weaning from around 10 months when your child can sit and self-feed. Mild, no added salt, and a variety of textures to encourage chewing and self-feeding.

Storing

Refrigerate in an airtight container for up to 48 hours. Reheat thoroughly (pasta and vegetables) and cool to a safe temperature before serving. Freezing is possible for cooked chickpeas and roasted bell pepper only; pasta texture can change if frozen. Reheat and check texture before offering to a toddler.

Allergies & Side effects

Contains legumes (chickpeas) — common allergen for some. Introduce new foods one at a time and watch for reactions (rash, vomiting, swelling, difficulty breathing). Always supervise to reduce choking risk. No added salt or strong seasonings to protect toddler kidneys and taste preferences.