I used my pressure cooker and activated stew mode. However if cooking on a conventional hob cover the vegetables with additional water, bring to the boil and simmer for 30 minutes. Check frequently to ensure enough water covers the vegetables and add more as necessary.
Recover the bay leaves and dispose of them.
Add the chickpeas and bring back to the boil. You could use butter beans or soya chunks, they both work nicely.
I love to serve this with my pickled red cabbage, pickled beetroot and sage and onion bread.
Any remaining portions should be canned to enjoy another day. Find out how to do it following this home canning link.