Vegan squash stew
Ingredients
- 2 tbsp rapeseed oil
- 320g large chestnut mushrooms, quartered
- 2 bay leaves
- 2 tbsp fresh rosemary
- 4 red onions, quartered
- 4 garlic cloves, thinly sliced
- 320g prepared butternut squash
- 600ml vegetable stock, made with 1 tbsp bouillon powder
- 2 x 400g cans chickpeas, drained
- 1 tbsp smoked paprika
- 4 tbsp tomato purée
- broccoli and peas, to serve
- 700g swede, peeled and cut into chunks
- 850g potatoes, cut into chunks
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