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1
Heat olive oil in a stock pot over moderate heat. Add minced garlic and onions. Stir often to prevent browning the garlic.
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2
When garlic is fragrant and onions are slightly translucent (approximately 3 minutes), add 2 cups of the cooked chickpeas; reserve the last cup for later. Add the raw baby spinach. Season with 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.
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3
Once the spinach is wilted, add vegetable stock, milk, dill pickle brine, diced dill pickles, and Dijon mustard. Bring to a simmer and allow to simmer for approximately 10 minutes. Remove stock pot from the heat.
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4
Carefully transfer 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 soup is a smooth puree.
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5
Add plain Greek yogurt and blend again until smooth. This is where you want to do a taste test. Add seasoning if you need to.
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6
Carefully transfer the puree back to the stock pot and bring to a low simmer. Add the remaining chickpeas. Let soup simmer for approxiamtely 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.
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7
Serve and garnish with chopped fresh dill or dry dill, a few croutons, an olive oil drizzle-whatever your heart desires!
