Heat 2 TBSP olive oil in a medium saucepan over medium heat. Cook 1 onion, chopped, 1 celery stalk, diced, and 1 carrot, peeled and diced until tender, about 8 minutes. Increase heat to medium-high, add 1 lb mushrooms, quartered and cook until softened, 5 to 7 minutes. Deglaze with 1/2 cup white wine, scraping up any brown bits with a wooden spoon. Add 1 28 oz can crushed tomatoes (or whole tomatoes pureed), 1 tsp oregano (called for one sprig fresh rosemary which I did not have), 2 cups cooked chickpeas rinsed and drained (or any white beans), and 1/2 cup chicken broth or water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Serve with a drizzle of oil. Adapted from Whole Living.
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