2 tablespoons olive oil
1/3 cup cracked green wheat (also called freekeh)
2 tablespoons farro
1/4 cup split green peas
2 cups chicken broth
2 cups water
1-1/2 teaspoons cumin
1 large tomato, chopped
Rinse and drain freekeh.
In a pot over medium heat, saute the freekeh and farro with olive oil for a couple of minutes.
Add peas, chicken broth, water, and cumin and bring to a boil. Reduce the heat to low.
Cover the pot and let it simmer, stirring occasionally and adding more water, if needed, to keep the soup from getting too thick. Cook until freekeh is very tender, about an hour.
Add a large chopped tomato. Cook another 5 minutes.