Makes 6 cups; enough for 2 pounds pasta

10 ounces cremini mushrooms, trimmed

6 tablespoons extra-virgin olive oil, divided

1 teaspoon table salt

1 onion, chopped

5 garlic cloves, minced

1 ¼ teaspoons dried oregano

¼ teaspoon red pepper flakes

¼ cup tomato paste

1 (28-ounce) can crushed tomatoes

2 cups vegetable broth

1 (15-ounce) can chickpeas, rinsed

1 tablespoons chopped fresh basil

1. Pulse mushrooms in two batches in food processor

   until chopped into ⅛- to ¼-inch pieces, 7 to 10 pulses,

   scraping down sides of bowl as needed. (Do not clean

   workbowl.)

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. While mushrooms cook, pulse onion in food processor

   until finely chopped, 7 to 10 pulses, scraping down sides of

   bowl as needed. (Do not clean workbowl.) Transfer onion to

   pot with mushrooms and cook, stirring occasionally, until

   onion is soft and translucent, about 5 minutes. Combine

   garlic, oregano, pepper flakes, and remaining 1 tablespoon

   oil in bowl.

4. 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.

5. While sauce simmers, pulse chickpeas in 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.

Add chickpeas to 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.)