Pumpkin, aubergine and pepper stew. | José Pizarro

Ingredients

• 4 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, grated
• 1 large aubergine (eggplant), chopped
• ½ teaspoon dried chilli (hot pepper) flakes
• ½ teaspoon bittersweet pimentón de la Vera
• 3 marjoram or oregano sprigs
• 1 green (bell) pepper, chopped
• 2 red (bell) peppers, chopped
• 800 g (1 lb 12 oz) peeled and chopped pumpkin or squash
• 400 g (14 oz) tin chopped tomatoes
• 400 ml (13 fl oz/generous 1½ cups) vegetable stock
• 1 bay leaf
• 400 g (14 oz) tin chickpeas (garbanzos), drained and rinsed
• 2 teaspoons sherry vinegar
• Extra Virgin olive oil, for drizzling
• large handful of flat-leaf parsley, stalks and leaves chopped
• sea salt and freshly ground black pepper