Wash the farro thoroughly, strain it and keep it aside.
In a heavy-bottomed casserole add in the oil, add garlic and saute for 30 seconds. Tip in the shallot and saute for 2 minutes.
Tip in the farro and fry for 2-3 minutes till the grains are coated in fat. Add in the spice powders, saute for a few seconds.
Add in the passata, mix it well and cook for another 2-3 minutes. Tip in the romanesco. Now add in the water or vegetable stock, simmer for 10 minutes with a lid slightly ajar.
Add in the herbs, lemon zest and beans. Give it a stir and adjust the salt if needed. Cook for another 5-7 minutes till the farro is properly cooked.
Garnish with fresh herbs. I served it with roasted tomatoes on the vine. Served hot.