Heat olive oil in your Dutch oven over medium heat. Sauté the onion and garlic for about 5 minutes, until softened.

Add the butternut squash, chickpeas, farro, diced tomatoes, and vegetable broth. Stir in cumin, smoked paprika, salt, and pepper.

Bring to a boil, then reduce the heat and let it simmer for 30-35 minutes, or until the farro is tender and the squash is cooked through.

If using spinach or kale, stir in a few handfuls in the last 5 minutes of cooking.