Makes 8 cups - 6 to 8 servings

Vegetarian comfort food at its best, this comfort-food stew is chunky and aromatic. Served over bulgur wheat, a nutritional whole-grain powerhouse that you'll find in health food stores and some supermarkets, it's a hearty dinner in a bowl. Or, if you'd like, substitute couscous or brown rice for the bulgur.

For the bulgur wheat

3 cups water
1 cup bulgur wheat
½ teaspoon salt

For the stew

1 tablespoon olive oil
1 large yellow onion, cut into ¼-inch wedges
4 cloves garlic, minced
1 teaspoon ground cumin
2 cups vegetable stock (prepare using stock concentrate, cubes, or powder)
1 can (15 ounces) diced tomatoes, with juice
One 1 ½-pound acorn squash, peeled, seeded, and cut into 1-inch chunks (about 4 cups)
1 can (19 ounces) cooked fava beans, drained and rinsed
¼ teaspoon red pepper flakes
4 cups coarsely shredded Swiss chard leaves (see Tip)
Salt and freshly ground pepper to taste
Thin slivers of Parmesan cheese for garnish

To make 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 with 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; cook, covered, 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.