Ham Chickpea Lemon Dill

Last winter, my neighbor showed up at my door with a bag of fresh dill from her garden and challenged me to do something interesting with leftover ham. That afternoon, standing in my kitchen with steam rising from the pot, I stumbled onto this soup almost by accident—and it became the thing I make whenever someone needs feeding. The brightness of lemon cutting through rich ham, the earthiness of chickpeas settling into every spoonful, dill threading through like a green whisper. It's become my go-to when the weather turns cool or when I need something that feels both nourishing and effortless.

I made this for my sister the day before she moved across the country, and we sat at my kitchen counter passing bowls back and forth, both of us a little quieter than usual. She took a spoonful and just exhaled like something had shifted inside her. Sometimes food does that—it's not about hunger, it's about being held by something warm while everything else feels uncertain. She asked for the recipe before leaving, and I knew then it was more than just dinner.

Ingredients

• Cooked ham, diced (250 g / about 9 oz): The soul of this soup—it brings saltiness and depth that make everything else taste sharper and more alive.
• Chickpeas, drained and rinsed (1 can, 400 g / 14 oz): They absorb flavors beautifully and give the soup body without making it feel heavy.
• Onion, finely chopped (1 medium): Your aromatic foundation—take time chopping it fine so it melts into the broth almost invisibly.
• Carrots, diced (2 medium): They add natural sweetness that balances the lemon's sharpness.
• Celery stalks, diced (2): Often forgotten, but this is what gives the soup its classic, grounded flavor.
• Garlic cloves, minced (2): Add these after the softer vegetables so they don't burn and turn bitter.
• Chicken or vegetable broth (1.2 liters / 5 cups): Use low-sodium so you control the salt story yourself.
• Olive oil (2 tbsp): High-quality matters here since it's not being heated to oblivion—you'll taste it.
• Lemon juice and zest (from 1 lemon): The zest carries oils that juice alone can't—use both and taste the difference it makes.
• Fresh dill, finely chopped (2 tbsp, plus extra for garnish): Add it at the very end so it stays bright green and fragrant instead of turning muddy.
• Bay leaf (1): Infuses the whole pot with subtle depth, but remember to fish it out before serving.
• Dried thyme (1/2 tsp): A whisper of Mediterranean warmth that ties everything together.
• Salt and freshly ground black pepper: Always taste before the final seasoning—the ham and broth already bring saltiness.

Instructions

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Build your flavor base with the vegetables:

Heat olive oil in a large pot over medium heat and add onion, carrots, and celery—this is called a soffritto, and it's where the soup's soul begins. Let them soften for five to six minutes, stirring occasionally, until the onion turns translucent and everything smells like comfort.

Wake it up with garlic:

Add minced garlic and stir for about a minute—you'll know it's ready when your kitchen fills with that pungent, irresistible aroma. This moment is crucial because garlic burns easily, so don't wander away.

Toast the ham gently:

Stir in your diced ham and cook for two to three minutes, letting the edges catch slightly on the hot pot. This develops a subtle caramelization that makes the ham taste more intentional.

Bring it all together:

Pour in your broth, add the drained chickpeas, bay leaf, and thyme, then bring everything to a boil. Once it reaches that rolling boil, reduce the heat and let it simmer gently for about twenty minutes—you want bubbles breaking the surface lazily, not violently.

Finish with brightness:

Remove that bay leaf (I always fish around with a spoon to make sure), then stir in lemon juice, lemon zest, and fresh dill. Simmer for two to three more minutes just to let the dill say hello to everything else.

Season and serve:

Taste carefully before adding salt and pepper—remember the ham and broth have already contributed saltiness. Ladle into bowls and top with a small heap of extra fresh dill, which catches the light beautifully and adds a fresh finish.

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I've learned that some of the best meals happen in the smallest moments—not on special occasions, but on ordinary Tuesday nights when someone needs to feel seen. This soup does that. It's humble enough to be practical, but thoughtful enough to be meaningful.

When to Reach for This Soup

Make this when the days get shorter and you want something that feels generous without being complicated. It's equally at home on a casual lunch table or as a starter for something more formal. The Mediterranean-inspired warmth of it means it works year-round, though it truly shines when you can source fresh dill from a market or garden—the difference between dried dill and fresh dill in this soup is the difference between watching a movie and living inside one.

Building Your Own Variations

The skeleton of this soup is sturdy enough to bend with what you have on hand. Smoked turkey works beautifully in place of ham if you're looking for something slightly lighter. If you want a vegetarian version, skip the ham entirely, use vegetable broth, and maybe add a handful of white beans or extra chickpeas to keep the protein story intact. Some days I've added spinach at the very end, or a splash of white wine right after the ham, and each time the soup becomes something slightly different while still feeling like itself.

Pairing and Serving Suggestions

Crusty bread is non-negotiable here—it's how you soak up the broth, how you make a simple soup into a complete meal. A crisp white wine like Sauvignon Blanc cuts through the richness of the ham and echoes the lemon brightness. I've also served it in small bowls as part of a larger spread, paired with cheese and cured meats, which turns it into something more celebratory.

• Toast bread with olive oil and garlic before serving alongside for extra luxury with minimal effort.
• A small dollop of Greek yogurt stirred into individual bowls adds richness if you're not keeping it strictly dairy-free.
• Always save extra fresh dill for garnish—those green flecks on top matter more than you might think.

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This soup has become my answer to the question of what to cook when you want to show up for someone. Make it once and you'll understand why it stays in rotation.

Frequently Asked Questions

→ Can I substitute ham in this dish?

Yes, smoked turkey can be used instead of ham for a slightly different flavor, or omit meats altogether and use vegetable broth for a vegetarian option.

→ How can I thicken the soup?

Mashing a portion of the chickpeas before adding them helps thicken the texture while maintaining creaminess.

→ What herbs complement the flavors here?

Fresh dill provides a bright, herbal note that balances the richness, while thyme adds subtle earthiness.

→ Is this dish suitable for a dairy-free diet?

Yes, the soup contains no dairy ingredients, making it suitable for dairy-free diets.

→ What cooking tools are recommended?

A large soup pot, chef’s knife, cutting board, wooden spoon, and ladle will make preparation easier and more efficient.

→ Can this soup be stored for leftovers?

Yes, it keeps well refrigerated for 2-3 days and flavors deepen when reheated gently on the stove.