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. ---------------------------------------------------------------------------
Nutrition
Ingredients
