Harvest-Vegetable Ragout

Name: Harvest-Vegetable Ragout
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoons black pepper; 710 milliliters diced peeled butternut squash; 539 grams chickpeas (garbanzo beans), drained; 355 milliliters (1-inch-thick) sliced carrot; 237 milliliters (1/2-inch-thick) sliced celery; 237 milliliters dry red wine; 1 Tbsp all-purpose flour; 59 milliliters chopped fresh parsley; 10 garlic cloves, halved; 473 milliliters (1/2-inch-thick) sliced leek; 5 teaspoons olive oil, divided; 355 milliliters (1/2-inch-thick) sliced parsnip; 6 portobello mushrooms; 1 teaspoons salt, divided; 2 thyme sprigs; 1 Tbsp tomato paste; 118 milliliters vegetable broth

Watching your figure? This vegan recipe has 267 calories, 9g of protein, and 6g of fat per serving. This recipe serves 6. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of chickpeas, pepper, carrot, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat 1 tablespoon oil in a Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Combine squash and next 5 ingredients (squash through garlic), and saut for 8 minutes or until lightly browned, stirring frequently.

Ingredients you will need

Garlic

Squash

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.

Ingredients you will need

Thyme