Harvest Vegetable Ragout

• 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

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

olive oil, leeks, carrots, parsnips, celery, garlic, bay leaves, thyme, tomato paste, flour, red wine, vegetable broth, chickpeas, salt, black pepper, parsley, portabella mushroom caps

Taken from www.food.com/recipe/harvest-vegetable-ragout-150164 (may not work)