Step 1

Heat the olive oil in a large pot or Dutch oven and saute the onion, carrot and celery for 8-10 minutes over medium heat.

Step 2

Mix the tahini and lemon juice with two tablespoons of vegetable stock and set aside.

Step 3

Add the garlic, oregano, and fresh thyme to the pot and cook for another minute.

Step 4

Stir in the chickpeas, vegetable stock and bring to a boil. Add the orzo, lower the heat and simmer for 10 minutes or until the orzo is al dente.

Step 5

Stir in the tahini mix, baby spinach and dill and simmer for another 2-3 minutes. Season to taste and serve on its own or with some crusty bread.