In a large Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once shimmering, add 1 finely chopped yellow onion, 1 finely chopped carrot, and 1 finely chopped celery stalk. Sauté for 8–10 minutes until the vegetables are softened and fragrant.

Stir in the strips of lemon peel to infuse the oil with brightness while cooking.

Next, stir in 3 minced garlic cloves, cooking for an additional minute until fragrant.

Pour in 6 cups of vegetable broth, bringing the mixture to a vigorous boil.

Once boiling, gently add 1 can of rinsed and drained chickpeas, 1 cup of dry orzo pasta, and season with kosher salt, black pepper, and 1 teaspoon of dried oregano.

Let this simmer uncovered for about 10 minutes, or until the orzo is al dente and the soup is hearty.

Reduce the heat to low and remove approximately ¾ cup of the hot broth; set aside in a bowl.

In a separate mixing bowl, whisk together 2 whole eggs, 2 egg yolks, and the juice of 1 lemon.

Slowly pour the reserved hot broth into the egg mixture while continuously whisking to temper the eggs, preventing them from scrambling.

Gently stir the tempered egg mixture back into the soup, taking care not to boil.

Add 2 cups of chopped kale, stirring them into the soup.

Cook on low for about 5 minutes until the soup thickens slightly and the kale wilts, absorbing the wonderful flavors.

Remove the strips of lemon peel from the soup, and stir in ¼ cup of finely chopped fresh dill, adjusting the seasoning to taste.

Ladle the warm Lemony Greek Chickpea Soup into bowls and garnish with extra dill and a sprinkle of cracked black pepper.

For a luxurious touch, drizzle with additional olive oil.