Heat the oil and sauté the leek mixture until it starts to brown.
Add the half the vegetable stock, yeast extract, bay leaves, rosemary and black pepper. Leave on a low heat while the vegetables are prepared.
Peel and dice the swedes, 1-2 cm. Add to the pot.
Peel and dice the parsnip, 1-2 cm. Add to the pot.
Peel and dice the jerusalem artichokes, 1-2 cm. Add to the pot.
Add the remaining stock and stir. The vegetables should just be poking above the surface.
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.