Mexican Chickpea Soup Recipe

Name: Mexican Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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
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.

2018

kcal

Calories

193

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Mexican Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chickpea Soup

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