Serve this hearty sauce with pasta, rice, or potatoes along with a wedge of lemon.
Heat a large saute pan (or a large pot) over medium-high heat. Add the water, mushrooms, bay leaf and seasonings. Stir well and saute for 5 minutes or until mushrooms shrink and release water.
Stir in the winter squash, chickpeas, corn, diced tomatoes, and passata. Bring to a boil and simmer for 10-15 minutes stirring occasionally (so the liquid reduces and the sauce thickens). Lower the heat slightly if the sauce starts to stick to the bottom and stir more often.
Remove from heat, let cool slightly, and stir in the juice from half a lemon.
Serve with your favourite starch or enjoy it on its own.