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Mexican Chickpea Soup

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“From an old Womean's Day. Yummy.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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