Heat oil in a medium pot over medium heat. Add onions and garlic and sauté until onions are soft and translucent, about 2-3 minutes. Add in celery and carrots and continue to sauté for another 3 minutes, stirring often.

Add stock and bring it to a boil on high heat. Once the stock is boiling, add chickpeas, orzo and Italian seasoning.

Cook uncovered on medium-high heat until the orzo is cooked through, about 10 more minutes, stirring occasionally to make sure the pasta doesn't stick to the bottom of the pot.

Once orzo is cooked, stir in lemon juice, baby spinach, parsley, and dill. Season with salt and pepper, to taste. Serve warm.