Harvest Vegetable Ragout - cooking recipe

Ingredients

5 teaspoons olive oil, divided
3 cups diced and peeled butternut squash
2 cups leeks, sliced 1/2-inch thick
1 1/2 cups carrots, sliced 1-inch thick
1 1/2 cups parsnips, sliced 1/2-inch thick
1 cup celery, sliced 1/2-inch thick
10 garlic cloves, halved
2 bay leaves
2 fresh thyme sprigs
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 cup dry red wine
1/2 cup vegetable broth
1 (19 ounce) can chickpeas, drained
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley
6 portabella mushroom caps, sliced

Preparation

Heat 1 tablespoon oil in a Dutch oven over medium high heat.
Combine squash and next 5 ingredients (squash through garlic) and saute for 8 minutes or until lightly browned, stirring frequently.
Add bay leaves and 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.
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add sliced mushrooms, and cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt.
Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.