Slow Cooked Chickpeas with Winter Veg and Yoghurt Flatbreads - The Healthy Baker

Ingredients

• 2 small brown onions, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 parsnip, chopped
• 1 swede, chopped
• 5 cloves garlic, finely chopped
• 1 small butternut pumpkin, skin removed, cut into cubes
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 250 mL white wine
• 400 g tomatoes diced canned
• 1 L chicken stock
• 800 g canned chickpeas, rinsed and drained
• 3 sprigs rosemary
• 2 bay leaves