Lunch: Mexican Chickpea Soup

Recipe by Woman's Day Kitchen This hearty soup is loaded with veggies, including butternut squash, red bell peppers and corn, and gets its zesty Southwestern flavor from ground cumin, minced chipotle peppers and fresh cilantro.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Mexican Chickpea Soup

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 lb. butternut squash
1 red bell pepper
1 onion
6 large cloves garlic
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 chickpeas
1 can diced tomatoes
1 can corn
1 tsp. canned minced chipotle peppers in adobo sauce
1/2 c. Chopped cilantro

Instructions

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.
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. Serve with toasted corn tortillas and lime wedges.

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