Heat olive oil in a large pot over medium heat, add onion, carrots, and celery, cooking for about 10 minutes until softened.

Add minced garlic and lemon peel, sauté for an additional minute until fragrant.

Pour in vegetable broth, bring to a boil, then add chickpeas, orzo, salt, pepper, and oregano. Simmer until orzo is al dente.

Reserve some hot broth and lower heat to a simmer.

Whisk eggs and lemon juice in a small bowl, temper with reserved broth.

Stir the tempered mixture back into the pot, add kale, and let wilt for 5 minutes.

Remove lemon peel and stir in fresh dill before serving.