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Dill and Spinach Chickpea Soup

This Dill and Spinach Chickpea Soup will have all dill pickle fanatics fawning! It's hearty, cozy, wholesome, and super easy to make.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Author: Dana Sandonato

Ingredients

  • 1 tablespoon of olive oil
  • 3 cloves of garlic minced
  • 1/2 red onion minced
  • 3 cups of cooked chickpeas
  • 4 cups of raw baby spinach
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon of toasted onion powder regular onion powder is okay
  • 2 teaspoons of dill fresh or dry
  • 2 cups of vegetable stock
  • 1 cup of milk
  • 3/4 cup of dill pickle brine
  • 1/2 cup of dill pickles diced
  • 1 tablespoon of Dijon mustard
  • 1 cup of plain Greek Yogurt

SPECIAL MATERIALS:

  • High-power blender food processor, or immersion blender.

Instructions

  • Heat olive oil in a stock pot over moderate heat.
  • Add the minced garlic and onions. Stir often to prevent browning the garlic.
  • When the garlic is fragrant and the onions are slightly translucent (approx. 3 minutes), add 2 cups of the cooked chickpeas; reserve the last cup for later.
  • Add the raw baby spinach.
  • Finally, add the kosher salt, ground black pepper, onion powder, and dill.
  • Stir well, and allow to simmer until the spinach is mostly wilted. Add more olive oil if the stock pot seems dry.
  • Once the spinach is wilted, add the vegetable stock, milk, the dill pickle brine, diced dill pickles, and Dijon mustard.
  • Bring to a simmer and allow to simmer for approx. 10 minutes.
  • Remove the stock pot from the heat.
  • Carefully transfer the contents of the stock pot to a blender or food processor. You can do this in batches if you must. If using an immersion blender, then just turn down the heat and blend in the stock pot.
  • Blend until your soup is a smooth puree.
  • Add the plain Greek yogurt and blend again until smooth.
  • This is where you want to do a taste test. Add seasoning if you need to.
  • Carefully transfer the puree back to the stock pot and bring to a low simmer.
  • Add the remaining chickpeas.
  • Let the soup simmer for approx 15 minutes. It will thicken. If it doesn't thicken to your preference, add more plain Greek yogurt; stir well to ensure it's thoroughly mixed.
  • Serve and garnish with chopped fresh dill or dry dill, a few croutons, an olive oil drizzle...whatever your heart desires!