Quick Chickpea Bolognese - Forks Over Knives

Ingredients

• 1½ cups diced red onion
• 3 cloves fresh garlic, minced
• 1 (15.5-ounce) can chickpeas, rinsed, drained, and chopped (1½ cups)
• 1 medium carrot, cut into ¼-inch dice
• 1 cup mushrooms (any kind you like), cut into ¼-inch dice
• 1 (14.5-ounce) can diced tomatoes (1½ cups)
• 1 (15-ounce) can tomato sauce (1½ cups)
• ½ tablespoon dried oregano
• 1 tablespoon dried parsley
• Sea salt
• 3 cups cooked brown rice penne or fusilli pasta (or any other whole-grain pasta)