In a large pot, heat olive oil over medium heat. Add diced onion, chopped carrots, and chopped celery. Sauté for about 10 minutes until softened.

Stir in minced garlic and cook for an additional minute until fragrant.

Pour in vegetable broth and bring to a boil. Add drained chickpeas, orzo, salt, black pepper, and dried oregano. Simmer for around 10 minutes until orzo is al dente.

In a separate bowl, whisk eggs with fresh lemon juice. Slowly drizzle in hot broth while whisking to temper the eggs.

Return the tempered egg mixture to the pot, stirring gently. Add chopped kale and cook for 5 minutes until wilted.

Remove any lemon peel strips. Stir in fresh dill and serve garnished with olive oil and additional dill.