Barley, rice, diced potatoes or small pasta for the farro.
Fennel, celery for the chickpeas.
Also, check with those who are going to eat this soup. Do they like Indian spices?
(baharat, garam masala or curry powder). Or would the crowd prefer thyme, rosemary, bay leaf? Know your audience, or risk rebellion. Turkey soup done well in a traditional fashion (thyme, rosemary, bay leaf, celery, carrots, potatoes) is usually made once a year. It is delicious without the trip to India.
