Mexican Chickpea Soup - cooking recipe

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

Preparation

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.
Spread in a single layer and roast stirring once for 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.