of red pepper flakes. Cover with 8 quarts cold water and bring to a rapid simmer over medium heat. Once simmering, partially cover and cook for 1 1/2 hours, or until chickpeas are almost tender. Add spinach and salt, cover, and cook for 15 to 20 minutes more, or until greens are tender.
Ladle the soup into bowls and garnish with the parsley, sliced piquillos, olive oil and hot sauce. In a blender or a food processor, combine the whole piquillos with the hummus and stock and puree until smooth