Ingredients

• 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

Method

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.