Chickpea pasta
Pasta night with a legume twist. Cook it soft and check the label.
Checked against official guidance on October 18, 2026 · How we review
Quick answer
Babies can eat chickpea pasta from around 6 months, once they show signs of being ready for solids. Prepare it as shown below.
How to serve chickpea pasta by age
6 months+
Large soft shapes or wide strips
Cook chickpea pasta a few minutes past the package time, until very soft. Drain, let it cool, and offer it plain or with a smooth sauce with no added salt. Offer it once your baby has had chickpeas, and anything else on the ingredient list, on their own.
- Size
- Large shapes your baby can grip, such as fusilli, rigatoni or penne, or lasagna sheets cut into strips about the size of an adult finger, roughly 6–8 cm long and 2 cm wide (2½–3 × ¾ in).
- Check before serving
- Squash a piece between your thumb and finger. It should flatten easily, with no firm center.
US and UK advice differ here. The AAP suggests mashed food or soft pieces no larger than ½ inch; the NHS suggests soft finger-sized pieces your baby can hold in their fist. Both agree the food must squash easily.
9 months+
Small soft pieces
Cut soft pasta into small pieces, or use small shapes, for pincer-grasp practice. Mix with soft vegetables, sauce, or flaked fish once your baby has had fish on its own.
- Size
- Pieces no bigger than about 1 cm (just under ½ inch).
- Check before serving
- Each piece should squash flat between your thumb and finger.
12 months+
Pasta in family meals
Serve soft chickpea pasta with family sauces, leaving salt out of your toddler's portion. Cut long strands like spaghetti into short lengths.
- Size
- Small shapes or pieces about 1 cm (just under ½ inch).
- Check before serving
- Still do the squash test: soft enough to flatten with gentle pressure.
18 months+
Any well-cooked shape
Offer chickpea pasta the way your family eats pasta: with tomato or vegetable sauces, in pasta bakes, or as pasta salad with soft vegetables. Quarter cherry tomatoes lengthwise, and check the salt on jarred sauces.
- Size
- Bite-sized pieces about 1 cm (just under ½ inch), or short strands.
- Check before serving
- Still do the squash test: pieces should flatten easily, with no firm center.
Always have your child sit upright in a high chair or at the table, and stay with them the whole time they eat. Keep to the size and texture for their stage. Every baby develops on their own timeline.
How to prepare chickpea pasta
- 1
Read the ingredient list and allergen information. Some chickpea pastas are made from chickpea flour only; others add ingredients such as pea protein or other flours.
- 2
Boil the pasta in plenty of water. Don't add salt.
- 3
Cook it a few minutes longer than the package says, until a piece squashes easily between your fingers.
- 4
Drain, let it cool, and cut it to the right size for your baby's stage. Serve plain or with a smooth sauce with no added salt.
- 5
First time? Pick a day your baby is well, at home, when you can watch them for a couple of hours afterward.
How much to offer
For the very first taste, offer a small amount: a few pieces. If there's no reaction, offer more next time. Your baby decides how much to eat: stop when they turn away or close their mouth.
Common mistakes
Cooking it al dente
Firm pasta is too hard for babies. Cook it until it squashes easily between your fingers.
Not reading the label
Ingredients vary between brands. Check for pea protein (another legume), other flours, and allergens such as wheat or egg. In the UK, lupin must be labeled too: it's sometimes used in pasta, and some children with peanut allergy react to it.
Salting the water or using salty sauces
Babies shouldn't have added salt. Skip salt in the cooking water, and don't use stock cubes or gravy.
Making it the first taste of chickpeas
Offer plain mashed chickpeas first, or make sure your baby has had each ingredient on the label on its own, so you know what caused any reaction.
Questions parents ask
Can chickpea pasta be a choking hazard for babies?
Well-cooked pasta is a low choking risk, and the AAP lists it among good early finger foods. Firm, undercooked pasta is harder to manage, so cook chickpea pasta soft. Cut long strands for young toddlers, and stay with your child during meals.
Can babies be allergic to chickpea pasta?
Chickpea pasta is made from chickpeas, a legume. Chickpeas are not one of the top 9 US allergens, but the NHS lists beans, lentils and peas among foods that can trigger an allergic reaction. Offer a small amount first, after your baby has had chickpeas on their own, and watch for signs of a reaction. Talk to your pediatrician, GP or health visitor first if your baby already has a food allergy or eczema, or if there is a family history of food allergy, eczema, asthma or hay fever. Check the label every time: some brands add pea protein, another legume, and some pastas contain wheat or egg, which are top allergens. Lupin flour is used in some pasta, and lupin is one of the 14 allergens UK labels must show. Once chickpea pasta is eaten without a reaction, keep offering it as part of usual meals.
Is chickpea pasta healthy for babies?
One branded FoodData Central record for dry pasta made only from chickpea flour lists about 21 g of protein, 14 g of fiber and 5.4 mg of iron per 100 g, and brands vary. These are figures for dry pasta, and FoodData Central has no cooked figure: pasta takes up water as it cooks, so a cooked portion has much less per 100 g.
Can babies eat chickpea pasta at 6 months?
Yes. Choose large shapes your baby can grip, cook them very soft, and start with a few pieces, once your baby has had chickpeas, and anything else on the label, on their own.
Does chickpea pasta contain wheat?
Pasta made only from chickpea flour doesn't, but ingredients vary, and some brands add other flours or pea protein. Read the ingredient list and allergen information each time you buy it. If it lists wheat, offer it only once wheat has been introduced.
Can chickpea pasta cause gas?
It can. Legumes like chickpeas contain carbohydrates that are only partly digested, and gut bacteria make gas as they break them down. Chickpea pasta is also high in fiber. A little extra wind is common and usually settles.
If your baby refuses chickpea pasta
- Many babies need 10 or more tries before they accept a new food. Keep offering it alongside foods they already like.
- Try another shape, or a different sauce.
- Eat some yourself at the same meal. Babies copy what they see.
- Funny faces don't mean they dislike it. They're getting used to a new taste and texture.
Never force or pressure your baby to eat. Some days they'll eat more, some days less, and that's normal.
Buying and storing chickpea pasta
- Keep dry chickpea pasta in a sealed container in a cool, dry place.
- Cooked chickpea pasta keeps for 3 to 4 days in a covered container in the fridge.
- Cooked chickpea pasta can be frozen for 3 to 4 months. Reheat only once, to 165°F (74°C), until steaming hot, then let it cool before serving.
- Throw away any food left out at room temperature for more than 2 hours (1 hour if it's hotter than 90°F / 32°C).
When to talk to your doctor
Contact your pediatrician, GP or health visitor if:
- Your baby has had any reaction to chickpeas or chickpea pasta, even a mild one. Stop offering it until you've talked to your pediatrician.
- Your baby already has a food allergy or eczema, or there is a family history of food allergy, eczema, asthma or hay fever. Ask before introducing chickpeas and other legumes.
- Your child has a peanut allergy and the label lists lupin (lupine). Ask their allergist or pediatrician before offering it: some children with peanut allergy are also allergic to lupin.
- You notice mild signs of an allergic reaction after eating, such as a few hives or a little vomiting. See signs of a reaction.
- You're worried about how much your baby eats, their growth, or they refuse most solid food for weeks.
Call 911999your local emergency number (such as 112 in Europe or 000 in Australia) now if your baby has trouble breathing, wheezing, can't cough or cry, has lips, mouth, tongue or throat that suddenly swell, or becomes pale, bluish, floppy or unresponsive. Also call if hives come with repeated vomiting.
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Helpful guides
Sources
- AAP: When can babies start solid foods?
- NHS: Your baby's first solid foods
- NHS: Food allergies in babies and young children
- USDA FoodData Central: Chickpea penne pasta (chickpea flour only, dry)
- USDA FoodData Central: Chickpea penne pasta (with pea protein, dry)
- Food Standards Agency: Allergen guidance for food businesses
- Ballabio et al., Pediatric Allergy and Immunology (2013): Characterization of the sensitization profile to lupin in peanut-allergic children and assessment of cross-reactivity risk
- Shaw et al., Allergy (2008): Lupin allergy in peanut-allergic children and teenagers
- NIDDK: Eating, diet and nutrition for gas in the digestive tract
- USDA FSIS: Leftovers and food safety
- NHS Best Start in Life: Storing and reheating food
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