1. Begin by rinsing the millet under cold water to remove any impurities.
2. In a medium saucepan, add 250 ml of water and the rinsed millet. Bring to a boil over medium heat.
3. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the millet is fluffy and most of the water is absorbed. Remove from heat and set aside.
4. Meanwhile, in a separate pot, bring water to a boil and add the broccoli florets and diced sweet potato. Cook for about 10-15 minutes, or until both are tender.
5. Once the vegetables are cooked, drain them and transfer them to a blender or food processor.
6. Add the cooked chickpeas and fluffy millet to the blender with the vegetables.
7. Blend all ingredients together until smooth. You may add a little water, if needed, to achieve your desired consistency for the puree.
8. Allow the puree to cool before serving it to your baby.

Summary:
This nutritious puree combines a variety of flavors and textures beneficial for a baby. The recipe is great for babies aged 4-10 months, providing essential nutrients for growth and development.

Storing Options:
Leftover puree can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it in portion-sized containers for up to 2 months. Thaw in the refrigerator before serving.

Possible Side Effects/Allergies:
Always check for any known allergies to chickpeas. Introduce one new ingredient at a time to monitor your baby's reaction.