Mushroom Stew with Roasted Potatoes

Ingredients

• 800 g potatoes ((baby potatoes or Charlotte))
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 600 g mushrooms ((button mushrooms, chanterelles, oyster, porcini, or a mix))
• 1 large onion (finely sliced)
• 2 garlic cloves (minced)
• 2 tablespoons olive oil
• 250 ml vegetable broth
• 150 ml red wine ((optional))
• 1 heaping tablespoon chickpea flour ((or any other flour for thickening))
• 1 teaspoon dried savory or rosemary
• 1 bay leaf
• Fresh parsley (chopped (optional))