In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one chopped onion, two diced carrots, and two celery stalks, along with several strips of lemon peel. Sauté the mixture for about 10 minutes or until the vegetables are tender and fragrant.

Once the vegetables are tender, stir in three minced garlic cloves. Cook for an additional minute until the garlic becomes aromatic.

Pour in 6 cups of vegetable broth and bring everything to a boil. Once boiling, add 2 cups of rinsed chickpeas and 1 cup of orzo pasta, along with a teaspoon each of salt, black pepper, and dried oregano. Allow the mixture to simmer uncovered for about 10 minutes or until the orzo is al dente.

While the soup simmers, remove ¾ cup of the hot broth and whisk it together with 2 beaten eggs and the juice of one lemon in a separate bowl.

Slowly pour the egg and lemon mixture back into the pot while gently stirring the soup to create a smooth, velvety broth.

Stir in 2 cups of chopped fresh kale, allowing it to wilt in the warm soup. Cook for an additional 5 minutes.

After the kale is wilted, remove the strips of lemon peel from the soup. Stir in some fresh dill and adjust seasoning to your preference.