Acorn Squash and Fava Bean Stew
Vegetarian comfort food at its best, this stew is chunky and aromatic. For a hearty dinner in a bowl, serve it over bulgur wheat, a nutritional whole-grain powerhouse.
3 cups water
1 cup bulgur wheat
1/2 teaspoon salt
1 tablespoon olive oil
1 large yellow onion, cut into 1/4-inch wedges
4 cloves
garlic, minced
1 teaspoon ground
cumin 5 cups
vegetable stock 1 can (15-ounce) diced tomatoes with juice
2 pounds acorn squash, peeled, seeded, and cut into 1-inch chunks
1 can (19-ounce) fava beans, drained and rinsed
1/4 teaspoon
red pepper flakes 4 cups coarsely shredded Swiss chard leaves
salt, to taste
freshly ground
pepper, to taste
thin slivers of Parmesan cheese for garnish
To cook the bulgur wheat, bring the water to a boil in a medium saucepan over high heat. Stir in the bulgur and salt. Reduce the heat; cover and simmer for 10 minutes. Remove from the heat and let stand for 15 minutes. Or, prepare according to package instructions. Drain if necessary.
To make the soup, heat the oil in a Dutch oven over medium heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the cumin; stir for about 30 seconds. Stir in the vegetable stock, tomatoes and juice, squash, beans, and red pepper flakes. Bring to a boil over high heat. Reduce the heat; cover and simmer, stirring occasionally, until the squash is almost tender, about 8 minutes.
Stir in the chard; cover and cook until it is wilted and the squash is tender, about 5 minutes. Season to taste.
To serve, fluff the bulgur with a fork and spoon into the bottom of serving bowls. Top with the stew and garnish with cheese.
Refrigerate this stew and the bulgur wheat in separate containers for up to 5 days.
