Ham Chickpea Lemon Dill (Printable Version)

Hearty blend of ham, chickpeas, lemon, and dill creating a vibrant, comforting bowl anytime.

# 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 5-6 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced ham and cook for 2-3 minutes, stirring occasionally.
04 - Pour in broth, 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 2-3 additional minutes. Ladle into bowls and garnish with extra dill. Serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can have something restaurant-quality on a weeknight without the stress.
  • The lemon and dill lift what could be a heavy soup into something that feels fresh and alive on your palate.
  • It's naturally dairy-free but tastes so creamy and satisfying that no one will notice or care.
02 -
  • Always add the lemon at the very end, not the beginning; timing makes the difference between brightness and bitterness, and you want brightness.
  • If your soup tastes flat or one-dimensional, it usually means it needs either more salt or more lemon—taste first before you assume you need to add more ingredients.
03 -
  • Always taste the broth before you buy it; some store brands are saltier than others, and you want room to season the finished soup your way.
  • The lemon zest is just as important as the juice—don't skip it, because it holds oils that bring aromatic brightness the juice alone cannot deliver.
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