Pumpkin stew with chickpeas

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 large onion, chopped
• 2 large or 4 small carrots, chopped
• 2 stalks celery, chopped
• A pinch of cayenne pepper
• 4 cloves garlic, crushed
• 1 cup dry red wine
• 1 small butternut squash (about 0.5 kg), peeled and cut into 4 cm cubes.
• 1 can (400 g) of canned chopped tomatoes
• 2 cups vegetable broth
• 2 cans (425g each) of canned chickpeas, rinsed
• 2 sprigs of rosemary
• 2 bay leaves
• Chopped fresh parsley, for serving
• Bread, for serving

Preparation:

1. Preheat the oven to 350°F (175°C). Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the chopped onion, carrot, celery, and a pinch of salt and cook, stirring occasionally, until softened, 10-12 minutes (or, you can cook in a regular saucepan and then transfer everything to a baking dish when it's time to bake).
2. Add cayenne pepper, a little freshly ground black pepper, and garlic to the pot and cook for another minute, until fragrant. Pour in the wine and cook until reduced by half, 3-4 minutes. Add the pumpkin, tomatoes, broth, chickpeas, rosemary, and bay leaf; stir to combine.
3. Cover the pot, place in the oven, and simmer until the chickpeas and squash are tender, about 2 hours. Before serving, remove the bay leaf and rosemary sprigs. Sprinkle with parsley, serve with bread, and enjoy!