Mexican Chickpea Soup
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
This hearty soup is loaded with veggies, including butternut squash, red bell peppers and corn, and gets its zesty Southwestern flavor from ground cumin, minced chipotle peppers and fresh cilantro.
Ingredients
2 lb. butternut squash
1 red bell pepper
1 onion
6 large cloves garlic
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. Pepper
1 1/4 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1 can chickpeas
1 can diced tomatoes
1 can corn
1 tsp. canned minced chipotle peppers in adobo sauce
1/2 c. Chopped cilantro
Instructions
Heat oven to 425 °F. 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. Roast, stirring once, 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. Serve with toasted corn tortillas and lime wedges.
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