Creamy Chickpea Soup With Roasted Peppers

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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

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