Chickpea and Pasta Soup

2 tablespoons extra-virgin olive oil
2 carrots, chopped
1 onion, chopped
1 teaspoon dried thyme
1 teaspoon salt
ground black pepper to taste
6 cups vegetable stock
2 cups cooked chickpeas
1 cup uncooked orzo
1 tablespoon lemon juice

In a large pot, heat oil over medium heat.  Add carrots, onion, thyme, salt, and pepper.  Saute for 10 minutes.  Add stock and chickpeas: bring to a boil, reduce to a simmer, cover, and cook for 5 minutes. 

Return to a boil, stir in orzo and lemon juice, reduce to a simmer, cover, and cook for 8010 minutes or until pasta is cooked.