Heat 2 teaspoons olive oil in a large saucepan set over medium heat. Add onion and cook until the onion is just starting to brown.

Add the garlic, ginger, coriander, salt and pepper, and cook, stirring, for 30 seconds.

Add the remaining 1 teaspoon olive oil, and add the crimini and shiitake mushrooms. Cook, stirring, until the mushroom are tender, about 5 minutes.

Add the crushed tomatoes and chickpeas to the mushrooms. Bring to a boil, then reduce to a simmer. Cook for 10 minutes until the sauce is starting to thicken.

Serve and garnish with green onions, if desired.