Chickpeas, Squash and Farro soup

Thoroughly rinse the veggies.

Peel the zucchinis and potato. Rinse the farro.

Drain the chickpeas and discard the liquid. Chop the onions.

Roughly dice the zucchinis and potato.

Heat 1 tbsp of olive oil in a pot and add the onions. Add the zucchinis and potato. Stir gently and cook on medium heat for 3 minutes.

Add boiling water and cover the veggies.

Put some water to a boil in a different pot. Cook and simmer the farro for 30 minutes.

When the veggies are fully cooked, transfer to a blender and mix.

Drain the farro. Combine the soup, farro and chickpeas in a pot and gently heat for 5-10 minutes before serving.

Bon appetit!