INGREDIENTS
1 tbsp
olive oil
1
small white onion, peeled and diced
3
medium carrots, diced
5 cloves
garlic, minced
10
cups vegetable stock
2 15 ounce cans
chickpeas, rinsed and drained
1 cup
orzo*
4
eggs
1/2 cup
freshly-squeezed lemon juice, plus extra lemon slices for serving
2
large handfuls fresh baby spinach
1 tbsp
chopped fresh dill*
sea salt and freshly-cracked black pepper