Vegetable Ragout - FAIL

https://www.myrecipes.com/recipe/harvest-vegetable-ragout?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

1 - This was very boring. It doesn't look like it should be, but it was. I feel no compulsion to want to try it again, even that I'm slightly disappointed that there are leftovers. 

 
1Tbsp + 2 tsps oil 
3 cups (15oz) butternut squash (peeled and diced)
2 cups (8oz) leek (1/2-inch-thick sliced)
1 1/2 cups (7oz) sliced carrot (1-inch-thick)
1 1/2 cups (5oz) parsnip (1/2-inch-thick sliced)
1 cup celery (1/2-inch-thick sliced)
10 garlic cloves (halved)
2 bay leaves
2 thyme sprigs
1 Tbsp tomato paste
1 Tbsp flour
1 cup dry red wine
1/2 cup vegetable broth
19 oz chickpeas (garbanzo beans, drained)
3/4 tsp salt (divided)
1/2 tsp black pepper
1/4 cup fresh parsley (chopped)
6 portobello 1lb mushrooms, sliced
thyme sprigs (optional)

1. Heat 1Tbsp oil in a Dutch oven over medium-high heat. 
2. Combine squash and next 5 ingredients (squash through garlic), and sauté for 8 minutes or until lightly browned, stirring frequently. 
3. Add bay leaves and 2 thyme sprigs, and stir in tomato paste. 
4. Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes. 
5. Stir in the broth and chickpeas. 
6. Cover and simmer 20 minutes or until vegetables are tender. 
7. Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.
8. Discard mushroom stems; slice caps. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms, and cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt. 
9. Serve ragout over mushrooms. 
10. Garnish with additional thyme sprigs, if desired.