Yield
4

How to Make It

Step 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.

Step 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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