Creamy Chickpea Soup with Roasted Peppers

  • Servings: 4

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  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound kielbasa, halved lengthwise and cut crosswise 1/2 inch thick
  • 1 medium onion, coarsely chopped
  • 1 large garlic clove, minced
  • 1 cup (about 8 ounces) drained roasted red or yellow peppers from a jar
  • 1/2 teaspoon crushed red pepper
  • 4 cups chicken stock or canned low-sodium broth
  • 1 cup canned chickpeas, drained and rinsed
  • 1/2 package (5 ounces) frozen chopped spinach
  • 1/3 cup tubetti or other small pasta
  • 1/2 cup prepared hummus
  • Salt and freshly ground black pepper

How to make this recipe

  1. In a large saucepan, heat the olive oil until shimmering. Add the kielbasa, onion, garlic, roasted peppers and crushed red pepper and cook over high heat, stirring frequently, until lightly browned, about 5 minutes. Add the stock, chickpeas and frozen spinach and simmer over moderate heat until the spinach is thawed, about 5 minutes.

  2. Meanwhile, cook the pasta in a small pot of salted water until barely al dente, about 6 minutes; drain. Add the pasta to the soup and stir in the hummus. Simmer until the pasta is al dente. Season the chickpea soup with salt and pepper and serve.

Contributed By Published February 2001

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