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Ingredients

• 5 teaspoons olive oil, divided
• 3 cups diced peeled butternut squash
• 2 cups (1/2-inch-thick) sliced leek
• 1 1/2 cups (1-inch-thick) sliced carrot
• 1 1/2 cups (1/2-inch-thick) sliced parsnip
• 1 cup (1/2-inch-thick) sliced celery
• 10 garlic cloves, halved
• 2 bay leaves
• 2 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 (garbanzo beans), drained
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 6 portobello mushrooms
• Thyme sprigs (optional)

Description

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