Braised Chickpeas with Squash

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1/4 cup extra-virgin olive oil

1 large onion, chopped

2 large or 4 small carrots, chopped

2 stalks celery, chopped

Kosher salt

Pinch of cayenne pepper

Freshly ground black pepper

4 cloves garlic, minced

1 cup dry red wine

1 small butternut squash (about 1 pound), peeled and cut into 1 1/2-inch cubes

1 14-ounce can diced tomatoes

2 cups vegetable broth

2 15-ounce cans chickpeas, drained and rinsed

2 sprigs rosemary

2 bay leaves 

Chopped fresh parsley, for topping

Bread, for serving