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Bring roasted red pepper soup to a simmer in a medium saucepan over medium heat.
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Stir in chickpeas and baby spinach; simmer until the spinach just wilts, about 1 minute.
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Serve topped with freshly cracked black pepper, if desired.
To make ahead
Refrigerate for up to 1 day.
Bring roasted red pepper soup to a simmer in a medium saucepan over medium heat. Stir in chickpeas and baby spinach; simmer until the spinach just wilts, about 1 minute. Serve topped with freshly cracked black pepper, if desired. To make ahead Refrigerate for up to 1 day.
3-Ingredient Roasted Red Pepper Soup with Chickpeas
