Make the lime yogurt sauce. In a small bowl, combine the vegan yogurt, lime zest, lime juice, salt, and pepper. Stir to combine. Set the sauce aside in the fridge.
Heat a large skillet with straight sides over medium heat. Pour in the olive oil and swirl it around. Add the shallots and sauté for 6-7 minutes, or until translucent and quite soft. If they begin to brown, lower the heat.
Add the garlic, ground cumin, cardamom, and chili flakes to the skillet and stir. Cook until spices are very fragrant, about 2 minutes.
Add the tomato paste to the skillet and stir. Cook out the raw tomato paste flavour for about a minute, stirring constantly.
Add the farro to the skillet and stir to coat in the spices and oil. Then, add the chickpeas, crushed tomatoes, vegetable stock, and some salt and pepper. Stir to combine and bring to a boil.
Once boiling, lower the heat to a simmer and place a lid on top of the skillet--slightly askew so that some steam can escape. Cook the farro chickpea skillet for 15 minutes, or until farro is tender and excess liquid has been absorbed. While it simmers away, check in periodically and give everything a stir.
Once the farro is cooked, add the kale to the skillet and stir. Place the lid back on and cook until kale is wilted, about 2-3 minutes. Stir in the chopped fresh dill.
Give the farro and chickpeas a taste and adjust the seasoning if necessary. Serve the farro chickpea skillet with the lime yogurt sauce and extra chopped fresh dill.