Step 1

In a blender, combine 1 cup of the chickpeas and 1/2 cup of the broth and process until smooth; set aside.

Step 2

In a medium pot over medium heat, heat the oil until shimmering. Add the onion, carrot and celery and cook, stirring occasionally, until the vegetables are softened but not browned, 6 to 8 minutes. Stir in the garlic and cook until aromatic, about 1 minute. Add the remaining 2 cups of chickpeas, the remaining 3 cups of broth, the tomatoes and their juices, rosemary, salt and pepper and stir to combine. Bring to a boil, then reduce the heat to medium-low so the liquid is gently simmering, and cook for 15 minutes.

Step 3

Add the farro, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover and cook, stirring occasionally, until the farro is tender, about 20 minutes.

Step 4

Discard the rosemary sprig. Add the chickpea puree, then stir in the spinach and cook until just wilted, 1 to 2 minutes.

Step 5

Ladle into bowls, garnish with the cheese and serve hot.