Chop the tomatoes and garlic and set aside.

Cube the mozarella and wash your basil leaves. Set aside.

Heat olive oil in a medium saucepan. Add the farro and toss to coat it in the olive oil. Let the farro toast for a minute or two in the oil. Keep stirring

Add the tomatoes and garlic and saute for a few minutes. Add the chicken broth and chick peas. Don't rinse the beans. Add the whole can. Add some salt and pepper.

Bring to a boil and then reduce the heat to a simmer for 20 minutes, or until almost all of the liquid is absorbed. It's fine if there is still a small amount of liquid. It will thicken as it stands. Check the farro for doneness. It should't be hard. It should be soft and chewy. Add more salt and pepper if needed.

Tear the basil. Remove half of the farro to a medium sized bowl and top with half the mozzarella and half of the torn basil. Add the remaining farro. Again top it with the remaining mozarella and torn basil. Toss to combine. The mozzarella should start to melt and the basil will become fragrant. It will be creamy and delicious!

Serve!