Mexican Chickpea Soup

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.