Ingredients

• 2 Tbsp Olive Oil
• 1 cup Onion chopped
• 2 Garlic cloves minced
• 1/2 tsp Paprika
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Allspice
• 1/2 tsp Sea Salt
• 1/4 tsp Cayenne Pepper
• 1 cup Whole Grain Teff
• 2 Tomatoes chopped
• 1 cup Zucchini sliced
• 1 cup Yellow Summer Squash sliced
• 4 cups Vegetable Broth
• 1 cup Garbanzo Beans cooked
• 1/4 cup Lemon Juice
• 1/2 cup Cilantro chopped

Instructions

1. Heat oil in a heavy 3 quart pot over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic, spices and salt and let cook, stirring constantly, for about 1 minute. Add teff and cook, stirring constantly for 2 minutes. Add vegetable broth and bring to a simmer. Reduce heat to low and simmer until teff is soft, about 30 minutes.
2. Add tomatoes, zucchini and yellow squash and let cook until vegetables are crisp-tender, 10 – 15 minutes. Add the garbanzo beans and lemon juice and let the garbanzo beans warm through, 3 – 4 minutes. Just before serving, add the cilantro. Season to taste with salt and pepper.