Extra virgin olive oil for finishing the platepreferably a peppery Spanish variety
Flat leaf parsley or cilantrocoarsely chopped
High heat oil like grapeseed or light olive oilfor sautéing
Heat the oil in a large saute pan until lightly smoking. Add the mushrooms and cook on high heat until lightly browned, 5 about minutes. Season the milkcaps lightly with salt and pepper. Reduce the heat and add the garlic and cook for 1 minutes.
Next add the broth, chickpeas, and tomatoes, then simmer for 5 minutes more, stirring occasionally. The mixture should have thickened, but still have enough juice to ladle a bit onto each plate. If the pan starts to get dry, add some more stock or water and adjust the consistency as needed.
Double check the seasoning for salt and pepper before serving, especially if you used water instead of stock. Finish the dish by adding the parsley at the end, then dividing the ragu between 4 preheated plates. Garnish each plate with a drizzle of some olive oil, grated cheese, and serve immediately.