Ham Chickpea Lemon Dill (Print Version)

Tender ham and creamy chickpeas combined with fresh dill and lemon for a comforting, flavorful dish.

# What You'll Need:

→ Meats

01 - 9 oz cooked ham, diced

→ Legumes

02 - 1 can (14 oz) chickpeas, drained and rinsed

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 2 garlic cloves, minced

→ Liquids

07 - 5 cups low-sodium chicken or vegetable broth
08 - 2 tablespoons olive oil
09 - Juice and zest of 1 lemon

→ Herbs & Spices

10 - 2 tablespoons fresh dill, finely chopped, plus extra for garnish
11 - 1 bay leaf
12 - 1/2 teaspoon dried thyme
13 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced ham and cook for 2 to 3 minutes, stirring occasionally.
04 - Pour in broth and add chickpeas, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
05 - Remove bay leaf. Stir in lemon juice, lemon zest, and fresh dill. Season with salt and pepper to taste.
06 - Simmer for 2 to 3 minutes. Ladle into bowls and garnish with additional fresh dill if desired. Serve hot.

# Additional Tips::

01 -
  • It comes together in under an hour, which means weeknight dinner that tastes like you actually tried.
  • The lemon keeps everything tasting bright and alive, so it never feels heavy even though it's completely satisfying.
  • Fresh dill gives it a personality that canned soups could never touch.
  • Works beautifully as leftovers, actually tasting better the next day when flavors get cozy with each other.
02 -
  • The difference between adding dill at the beginning versus the end is stark—add it early and it fades into the background, add it late and it stays bright and recognizable, which is what you want here.
  • If your broth is already quite salty, go slowly with seasoning at the end, tasting between each pinch because it's almost impossible to un-salt a soup.
03 -
  • If you want a thicker soup, mash about a quarter of the chickpeas with a fork before adding them to the pot—the starch helps create a creamier consistency without any cream.
  • The magic happens when you don't rush the soffritto at the beginning—those five to six minutes of vegetables softening slowly are worth every second of patience.
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