Mexican Chickpea Soup

• 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.

butternut squash, red bell pepper, onion, garlic, olive oil, salt, pepper, oregano, ground cumin, ground cinnamon, water, chickpeas, tomatoes, corn, chipotle chile, cilantro

Taken from www.food.com/recipe/mexican-chickpea-soup-119336 (may not work)