Soak the black-eyed peas and black chickpeas overnight. Once soaked, cook the chickpeas and black-eyed peas separately for about 30 minutes. When cooked, drain and set aside.

In a pot, heat the olive oil. Finely chop the shallot, carrot, and celery, then sauté them in the oil. Add the pearled farro and toast for 1 minute. Pour in the vegetable broth and add the lentils. Once it comes to a boil, cook for about 30 minutes. Add the chickpeas and black-eyed peas just before the end of the cooking time and finish cooking.