Mexican Chickpea Soup

Wish you all A Very Happy Belated Women’s Day.
On Women’s day I cook a hearty Mexican Chickpea Soup for my friends. I never knew that it will come out so wonderful because I missed one of the main ingredients that is chipotle peppers in adobo sauce. I could not find them nearby and I have to use my foodie brain to make a substitute. I use pickled green chilly instead and that take away a portion of Mexico but it taste great. Take a look of the recipe.
Ingredients:

Butternut squash   1 bowl peeled, cut into 1 inch square
Red Bell pepper    1 cut into 1 inch chunks 
Onion              1 cut into wedges
Garlic             5 to 6 cloves peeled
Oregano            1 teaspoon
Cumin powder       1 teaspoon
Ground cinnamon    1/2  teaspoon
Olive oil          2 table spoon
Chickpea           1 can, rinsed
Corn               1 can,  drained
Tomatoes           2 ripe, diced
Salt and pepper    to taste
Chopped cilantro    1/2  cup

For pickled Green chilly
Green chilly   4 to 5 deseeded 
Salt           1/4 teaspoon
Pepper         1/4 teaspoon
Paprika powder  1/4 teaspoon
Tomato sauce    1 tablespoon
Vinegar         1 1/2 table spoon
Oregano         1/2  teaspoon
Onion chopped   1 teaspoon
Garlic chopped  1/2  teaspoon
Mix all this ingredients for pickled green chili and leave it for  8 to 10 hours.When you use it in soup just chop them and add.

Procedure:
Put all the fresh veggies in a roasting pan now sprinkle salts, pepper, add chopped garlic and onion and one tablespoon of f oil in it. Coat well. Heat the oven to 425°F then roast the vegetables stirring just once for 15 minutes or until they are lightly browned and tender. Place a saucepan over a low heat then put the remaining oil in it add cinnamon powder, oregano and cumin powder stir for few second then add 5 large cups of water. Then add the chickpeas, tomatoes, corn and pickled green chilly with a spoonful of the mixture in which you dipped the chilies or you may use 1 teaspoon of minced canned minced chipotle peppers in adobo sauce. Bring to boil then simmer and cook for 10 to 15 minutes till the flavor blend. Stir in the roasted vegetable and chopped cilantro.
You can sprinkle little bit of cheese if you like and garnish with a lemon wedge. Serve with bread rolls or corn tortillas. Your delicious Mexican Chickpea Soup is ready.

Be Happy And Stay Healthy.
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