Preheat the oven to 400°F / 200°C.
In a large dutch oven (or something that can go in the oven), melt the oil over medium heat, add the onion and salt. Stir well to coat, then cook for 5-7 minutes until the onions are translucent. s
Add the garlic and cook for two minutes until fragrant. Add the oregano, red pepper, greens of choice, and sauté for 5 minutes or until the greens are wilted.
Add the orzo, tomato sauce, chickpeas, broth, black garlic and lemon slices. Bring to a simmer.
Place in the oven and bake for 15-20 minutes until the risoni is soft (cooking times will vary depending on which type of pasta you’re using).
Remove from the oven and let cool for a few minutes. Drizzle liberally with olive oil, crumble feta over the top, and sprinkle with dill. Serve with a squeeze of lemon and freshly cracked black pepper.