Toast cumin until fragrant, about 4 minutes. Grind in spice grinder. Mix 1.5 into yogurt. Add 1 T lemon juice and minced garlic. Season with salt and pepper.
Preheat oven to 400. Toss squash in oil. Season with salt and pepper. Roast for 25 minutes.
Cook farro in water. Drain.
Saute, onion, garlic, chili and garbanzo beans.
Toss together with 1.5 t cumin and 2 T lemon juice
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