Soak the dried chickpeas in plenty of cold water overnight or for at least six hours.

Drain the soaked chickpeas and add them to a large pot with about 10 cups of water.

Add rosemary sprigs, bay leaf, a crushed clove of garlic, 1/3 cup olive oil, and a tablespoon of salt.

If available, add a parmesan rind.

Bring to a boil, then simmer over low heat for about an hour, or until the chickpeas are tender.

Add more water if needed during simmering.

Remove the parmesan rind, rosemary sprigs, garlic, and bay leaf.

Warm two or three tablespoons of olive oil in a saucepan.

Add the diced onions and carrots and sweat until soft; season with salt.

Chop the remaining garlic and add it along with the crushed tomatoes.

Cook for 5 to 10 more minutes and then add the mixture to the chickpea pot.

Bring a pot of salted water to a boil.

Destem the kale and cut the stem into thin slices; set aside.

Roughly chop the kale leaves.

Add the kale stem to the boiling water and boil for 2 minutes.

Add the kale leaves and boil for another 3 minutes.

Drain the kale and cool it.

Chop the kale again if the leaves are too large for the soup.

Add the kale to the chickpea pot and simmer for about 10 minutes.

Bring another pot of salted water to a boil.

Add the pearl barley and farro (or just barley or just farro) to the boiling water.

Simmer for 15 to 20 minutes or until tender.

Drain the grains, reserving the cooking water.

When the chickpea mixture has simmered for 10 minutes, add the farro/barley and simmer for another 5 minutes.

If the soup is too thick, thin it with the reserved barley/farro water.

Season the soup with salt to taste.

Serve the soup with crushed chili flakes and/or parmesan cheese.