½ tsp dried basil
1 butternut squash, trimmed, peeled, deseeded
1 large carrot, diced
200g/7oz cavolo nero, tough stalks removed, leaves finely sliced
1 celery stick, trimmed, diced
¼ tsp chilli flakes or chopped fresh chilli
3 garlic cloves, diced
2 large onions, diced
2 x 400g tins cooked chickpeas, drained, rinsed
400g tin chopped tomatoes (or 6 large fresh tomatoes, deseeded and chopped)
1 tbsp ghee
1 bay leaf
salt and freshly ground black pepper
drizzle extra virgin olive oil
½ tsp dried oregano
800ml/1¾ pints vegetable stock
large handful grated parmesan (or vegetarian alternative)