Mexican Chickpea Soup

Name: Mexican Chickpea Soup
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 2 lbs butternut squash, peel, cut in half, seeded and cut in 1-inch chunks; 1 red bell pepper, cut in 1-inch chunks; 1 onion, cut in 12 wedges; 6 large garlic cloves, peeled; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 1/4 teaspoons dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 5 cups water; 1 (14 1/2 ounce) can chickpeas, rinsed; 1 (14 1/2 ounce) can diced tomatoes; 1 (7 ounce) can corn, drained; 1 -2 teaspoon canned minced chipotle chile in adobo; 1/2 cup chopped cilantro

(1)

Recipe by pines506

From an old Womean's Day. Yummy.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 1hr 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

lbs butternut squash, peel, cut in half, seeded and cut in 1-inch chunks
1

red bell pepper, cut in 1-inch chunks
1

onion, cut in 12 wedges
6

large garlic cloves, peeled
2

tablespoons olive oil
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon pepper
1 ¹⁄₄

teaspoons dried oregano
1

teaspoon ground cumin
¹⁄₂

teaspoon ground cinnamon
5

cups water
1

(14 1/2 ounce) can chickpeas, rinsed
1

(14 1/2 ounce) can diced tomatoes
1

(7 ounce) can corn, drained
1 -2

teaspoon canned minced chipotle chile in adobo
¹⁄₂

cup chopped cilantro

DIRECTIONS

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.
Spread in a single layer and roast stirring once for 25 minutes or until vegetables are lightly browned and tender.
Heat remaining 1 tbsp oil in a large saucepan over low heat. Stir in oregano, cumin and cinnamon; cook about 1 minute until fragrant.
Stir in 5 cups water, the chickpeas, tomatoes, corn and chipotle peppers.
Bring to a boil, reduce heat and simmer 15 minutes to blend flavors.
Stir in roasted vegetables and cilantro; reheat if necessary.

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