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1
Pour the cup of boiling water over the porcini and let steep for about 30 minutes.
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2
Meanwhile, place the onion, celery, carrot, garlic, and pancetta in the bowl of a food processor and process until not quite smooth. You want a little texture here.
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3
Heat the 4 tablespoons of oil in a Dutch oven and add the chickpeas. Saute over medium heat for a few minutes, making sure the chickpeas are coated with the oil. Add the processed mixture and continue to saute until the vegetables soften and become fragrant.
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4
Add the basil, oregano, and crushed red pepper flakes and continue to saute another minute or two. Remove the porcini mushrooms from the soaking liquid and chop finely. Add them to the pot. Strain and reserve the liquid.
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5
With your clean hands, crush the tomatoes and add them to the pot along with the wine and the porcini soaking liquid. Bring up to a simmer and simmer, partially covered, for about an hour. Stir occasionally.
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6
After an hour, use an immersion blender to break down about half of the chickpeas. Add the light cream and bring back up to a simmer. Taste and adjust for salt and pepper. Off the heat, stir in the torn basil leaves.
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7
Serve over pasta garnished with Parmesan and drizzled with a little olive oil if you like.
