Chickpea and Farro Stew - Ellie Krieger

Ingredients

• 3 cups cooked chickpeas, low-sodium, drained and rinsed if canned, divided
• 3 ½ cups low-sodium chicken or vegetable broth, divided
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• One 14.5-ounce can no-salt-added diced tomatoes
• Sprig of rosemary
• ½ teaspoon salt
• ¼ teaspoon fresh ground pepper
• ½ cup pearled farro
• 2 cups lightly packed baby spinach leaves, coarsely chopped
• 1/3 cup freshly grated parmesan cheese