Heat a large pot of salted water over high heat until boiling. Add the farro to the boiling water and cook for 25-30 minutes, or until al dente (or preferred texture). Start testing the texture at 20 minutes. Once cooked, drain through colander or sieve.
While the farro is cooking, heat a wok, cast iron, or other large pan over medium heat. Add the olive oil, shallots, and mushrooms with a small pinch of salt. Cook for about 5 minutes, stirring occasionally, and then add the carrots, bell pepper, and asparagus. Stir the vegetable every couple minutes for even cooking, and cook until fork-tender (~15 minutes, depending on how thin the vegetable slices are and the size of your pan).
Add the chickpeas to the vegetables and cook for a couple minutes.
In a small bowl, whisk together the minced garlic, tamari/soy sauce, ginger, and honey. Pour this mixture over the vegetables and chickpeas, toss to coat, and let cook for another 2-3 minutes. Season with pepper to taste and, if needed, salt.
Divide the farro and stir-fry evenly between four bowls. Serve immediately or refrigerate for up to three days.
Notes
* You can also use 4-6 oz. of chicken per serving, 4 oz. of beef per serving or another protein of choice. I using raw meat, cut into thin slices or cubes and add to the pan first to allow time to cook fully before serving.