Mexican Chickpea Soup

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Total Time
1hr 10mins
40 mins
30 mins

From an old Womean's Day. Yummy.

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  1. Heat oven to 425. Put fresh vegetables, garlic, 1 tbsp oil, the salt and pepper in a roasting pan or on 2 rimmed baking sheets; toss to mix and coat.
  2. Spread in a single layer and roast stirring once for 25 minutes or until vegetables are lightly browned and tender.
  3. Heat remaining 1 tbsp oil in a large saucepan over low heat. Stir in oregano, cumin and cinnamon; cook about 1 minute until fragrant.
  4. Stir in 5 cups water, the chickpeas, tomatoes, corn and chipotle peppers.
  5. Bring to a boil, reduce heat and simmer 15 minutes to blend flavors.
  6. Stir in roasted vegetables and cilantro; reheat if necessary.
Most Helpful

4 5

Really pretty tasty! I only gave it four stars because it seemed a little watery to me. If I made it again I would probably reduce the water by 1 cup. Otherwise very interesting flavors.