- 2 cups of shitake or field mushrooms
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon table salt
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoons dried oregano
- ¼ teaspoon red pepper flakes
- ¼ cup tomato paste
- 2 tomatoes, chopped
- 2 cups vegetable broth
- 1 cup of cooked chickpeas
- 2 tablespoons chopped fresh basil
Pulse mushrooms in the food processor until chopped into 1/8- to 1/4-inch pieces, 7 to 10 pulses, scraping down sides of bowl as needed.
Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add mushrooms and 1 teaspoon salt and cook, stirring occasionally for about 8 minutes.
While mushrooms cook, pulse the onion in food processor until finely chopped, 7 to 10 pulses, scraping down sides of bowl as needed. Transfer onion to pot with mushrooms and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Combine remaining garlic, oregano, and pepper flakes in the food processor.
Add tomato paste to pot and cook, stirring constantly, until mixture is rust-colored, 1 to 2 minutes. Reduce heat to medium and push vegetables to sides of pot. Add garlic mixture to center and cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and broth; bring to simmer over high heat. Reduce heat to low and simmer sauce for 5 minutes, stirring occasionally.
While sauce simmers, pulse the chickpeas in the food processor until they are chopped into 1/4-inch pieces, 7 to 10 pulses. Add chickpeas to the pot and simmer until sauce is slightly thickened, about 15 minutes. Stir in basil and season with salt and pepper to taste.