INGREDIENTS
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1 pound chickpeas, dried
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2 sprigs fresh rosemary
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1 bay leaf
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4 garlic cloves
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2 onions, diced
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3 carrots, diced
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1 cup crushed tomatoes
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1 bunch kale, preferably Tuscan
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3/4 cups pearl barley (or use a cup and a half and no farro)
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3/4 cups farro (or use a cup and a half and no barley)