Think vegetarian tonight with this hearty stew that combines chick-peas and squash from the Wellness Kitchen.
Yield: 4 servings
1/2 cup bulgur
1 cup boiling water
Sign Up and Save
Get six months of free digital access to The Idaho Statesman
1 tablespoon water
1 tablespoon olive oil
1 large onion, cut into 1/2-inch chunks
3 cloves of garlic
2 red bell peppers, cut into 1/2-inch squares
1 pound butternut squash or sweet potato, cut into 1/2-inch cubes
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon salt
1 3/4 cup canned chick peas, rinsed and drained
1 can diced tomatoes
In a small heatproof bowl, combine the bulgur and boiling water. Set aside to soak while you prepare the rest of the stew.
In a nonstick Dutch oven or large saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring, until the onion is soft, about 7 minutes.
Add the bell peppers and cook, stirring, until the peppers are crisp-tender, about 5 minutes.
Add the butternut squash and cook, stirring, until the squash begins to soften, about 4 minutes.
Add the chili powder, cumin, cinnamon and salt, stirring to combine. Add the chick-peas and the tomatoes and their juice, and bring to a boil.
Drain the bulgur and add to the pan. Reduce to a simmer, cover and cook until the squash is tender, this chili is slightly thickened and the flavors are blended, about 7 minutes.
-- Emily Simnitt