1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 small zucchini, halved and cut into 1/2-inch slices
1 cup farro, rinsed
1 cup frozen corn
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh cilantro
Directions
Heat oil 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.