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.

Bulgur Wheat
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.

Ease of Preparation: Easy

Preparation Time: 10-15 min

Cook Time: 30 min

Servings: makes 8 cups

Recipe By: Paulette Mitchell

From:  A Beautiful Bowl of Soup
Used with permission of Chronicle

Chef Suggestions
Refrigerate this stew and the bulgur wheat in separate containers for up to 5 days.