Ingredients
1 tablespoon canola oil1 medium onion, chopped1 medium sweet red pepper, chopped3 garlic cloves, minced1 can (14-1/2 ounces) vegetable broth1 can (14-1/2 ounces) diced tomatoes1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 small zucchini, halved and cut into 1/2-inch slices1 cup farro, rinsed1 cup frozen corn3/4 teaspoon ground cumin1/4 teaspoon salt1/4 teaspoon pepperChopped fresh cilantro
Preparation
Heat oil in a large skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatoes, beans, zucchini, farro, corn, cumin, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until farro is tender, 25-30 minutes. Sprinkle with cilantro.
