1. In a pan, saute sliced button mushrooms, carrots, and a few peeled whole garlic cloves until very tender.
2. In a food processor, mix the mushrooms and carrots that you just cooked with 1 cup thoroughly cooked chickpeas along with salt, 1/3 cup olive oil and 2 tbsp lemon juice.
(The more tender the chickpeas, the more smooth the sauce.)
3. Mushroom chickpea pasta sauce finished!
(If the sauce appears to be dry with well drained pasta, add some pasta water.)