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

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

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

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.

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