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Creamy Chickpea Soup with Roasted Peppers

  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD
  1. 1 tablespoon extra-virgin olive oil
  2. 1/2 pound kielbasa, halved lengthwise and cut crosswise 1/2 inch thick
  3. 1 medium onion, coarsely chopped
  4. 1 large garlic clove, minced
  5. 1 cup (about 8 ounces) drained roasted red or yellow peppers from a jar
  6. 1/2 teaspoon crushed red pepper
  7. 4 cups chicken stock or canned low-sodium broth
  8. 1 cup canned chickpeas, drained and rinsed
  9. 1/2 package (5 ounces) frozen chopped spinach
  10. 1/3 cup tubetti or other small pasta
  11. 1/2 cup prepared hummus
  12. Salt and freshly ground black pepper
  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.
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