Creamy Chickpea Soup with Roasted Peppers

Name: Creamy Chickpea Soup with Roasted Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters canned chickpeas, drained and rinsed; 946 milliliters chicken stock or canned low-sodium broth; 1 teaspoons crushed red pepper; 142 grams 1/2 package frozen chopped spinach; 1 large garlic clove, minced; 118 milliliters prepared hummus; 227 grams kielbasa, halved lengthwise and cut crosswise 1/2 inch thick; 1 Tbsp extra-virgin olive oil; 1 medium onion, coarsely chopped; 227 grams cup (about drained roasted red or yellow peppers from a jar; 4 servings Salt and freshly ground black pepper; 79 milliliters tubetti or other small pasta

Creamy Chickpea Soup with Roasted Peppers is a dairy free main course. This recipe makes 4 servings with 497 calories, 23g of protein, and 27g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of spinach, kielbasa, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large saucepan, heat the olive oil until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the kielbasa, onion, garlic, roasted peppers and crushed red pepper and cook over high heat, stirring frequently, until lightly browned, about 5 minutes.

Ingredients you will need

Red Pepper Flakes