Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	2	lb	cut seeded cut	408.2336	106.05	9.0719	0.9072
red bell pepper	1		cut	-	-	-	-
onion	1		cut	64.0	14.944	1.76	0.16
garlic clove	6		peeled	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
oregano	1 1/4	1/4	dried	3.3125	0.8615	0.1125	0.0535
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cinnamon	1/2	teaspoon	ground	-	-	-	-
water	5	cups		0.0	0.0	0.0	0.0
chickpea	1	can	rinsed	1133.4333	188.7556	61.3793	18.1109
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
corn	1	can	drained	908.3958	184.815	23.4441	11.7967
chipotle chile adobo	1 -2	teaspoon	canned minced	-	-	-	-
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.