Makes 6 cups; enough for 2 pounds pasta

10 ounces cremini mushrooms, trimmed

1 onion, chopped

1 (15-ounce) can chickpeas, rinsed

6 tablespoons extra-virgin olive oil, divided

1 teaspoon table salt

¼ cup tomato paste

5 garlic cloves, minced

1 ¼ teaspoons dried oregano

¼ teaspoon red pepper flakes

1 (28-ounce) can crushed tomatoes

2 cups vegetable broth

2 tablespoons chopped fresh basil

1. Working in batches, pulse mushrooms in food processor

   until pieces are no larger than ⅛ to ¼ inch, 7 to 10 pulses,

   scraping down sides Of bowl as needed; transfer to bowl.

   Pulse onion in now-empty food processor until finely chopped,

   7 to 10 pulses, scraping down sides Of bowl as needed;

   set aside separately. Pulse chickpeas in again-empty food

   processor until chopped into ¼-inch pieces, 7 to 10 pulses.

   Transfer chickpeas to fine-mesh strainer and rinse under cold

   running water until water runs clear; drain well.

2. Heat 5 tablespoons oil in Dutch oven over medium- high

   heat until shimmering. Add mushrooms and salt and cook,

   stirring occasionally, until mushrooms are browned and fond

   has formed on bottom of pot, about 8 minutes.

3. Stir in onion and cook until softened, about 5 minutes.

   Add tomato paste 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 remaining 1 tablespoon

   oil, garlic, oregano, and pepper flakes 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.

4. Stir drained chickpeas into sauce in pot and simmer until

sauce is slightly thickened, about 15 minutes. Stir in basil

and season with salt and pepper to taste. (Sauce can be

refrigerated for up to 2 days or frozen for up to 1 month.)