Harvest-Vegetable Ragout

Ingredients

• 2  bay leaves 
• 0.5 teaspoon pepper black
• 3 cups butternut squash diced peeled
• 19 ounce garbanzo beans drained canned (garbanzo beans)
• 1.5 cups carrots 1-inch-thick sliced ()
• 1 cup celery sliced ()
• 1 cup wine dry red
• 1 tablespoon flour all-purpose
• 0.3 cup parsley fresh chopped
• 10  garlic clove halved
• 2 cups leek sliced ()
• 5 teaspoons olive oil divided
• 1.5 cups parsnips sliced ()
• 6  portabello mushrooms 
• 0.8 teaspoon salt divided
• 2  thyme sprigs 
• 1 tablespoon tomato paste 
• 0.5 cup vegetable stock 

Equipment

• frying pan
• dutch oven

Directions

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat.
2. Combine squash and next 5 ingredients (squash through garlic), and saut for 8 minutes or until lightly browned, stirring frequently.
3. Add bay leaves and 2 thyme sprigs, and stir in tomato paste. Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes. Stir in the broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender. Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.
4. Discard mushroom stems; slice caps.
5. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
6. Add sliced mushrooms, and cook 5 minutes, stirring constantly.
7. Sprinkle with 1/4 teaspoon salt.
8. Serve ragout over mushrooms.
9. Garnish with additional thyme sprigs, if desired.