Vegan squash stew - Good Food Middle East

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