Farro and Chickpea Risotto

Name: Farro and Chickpea Risotto
Ingredients: 1 cup chickpea curry (If you choose not to make yourself, leftovers from your favorite Indian take-out will do as well); ½ cup Farro, thoroughly rinsed; 1 cup mixed vegetables (I used carrots, asparagus & red radish); ½ cup spinach leaves, washed and roughly chopped; 2 teaspoons fresh coriander, finely chopped (for garnish); ¾ cup low sodium vegetable stock (chicken/beef stock can be used as well); 1 teaspoon light olive oil; ½ teaspoon cumin powder; ¼ teaspoon cayenne pepper; Salt, pepper to taste