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Mexican Chickpea Soup

Serves 4
Prep Time: 40 min Active, 1 hr 10 min Total

2 lb butternut squash, peeled, 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 cloves garlic, peeled
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 (15 oz) chickpeas, rinsed
1 can (14 1/2 oz) diced tomatoes
1 can (7 oz) corn, drained
1-2 tsp canned minced chipotle peppers in adobo sauce
1/2 cup chopped cilantro

1. 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.

2. 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.

3. Stir in roasted vegetables and cilantro; reheat if necessary.

Per serving: 332 cal, 9 g pro, 51 g car, 9 g fiber, 13 go fat (2 g sat fat)

Woman's Day 5-4-04