In a large stock pot or Dutch oven, drizzle the olive oil and warm it over medium heat for about 2 minutes.

Add the chopped onion, carrots, celery, and lemon peel into the pot. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Stir in the minced garlic and sauté for another minute.

Pour in the vegetable broth, raising the heat to bring the mixture to a gentle boil.

Stir in the canned chickpeas, dry orzo, salt, black pepper, and dried oregano. Allow to simmer for 10 minutes.

Reduce the heat to low and carefully remove ¾ cup of the hot broth, setting it aside. Whisk together the whole eggs, yolks, and lemon juice.

Gradually add the reserved hot broth to the egg mixture while whisking.

Slowly stir the tempered egg mixture back into the pot, followed by the chopped kale. Cook on low heat for an additional 5 minutes.

Remove the lemon peel from the soup, and then stir in the fresh dill. Taste and adjust seasoning if needed.

Ladle into bowls, garnishing with extra dill and cracked pepper before serving.