Make sauce by mixing together gochujang, soy sauce, maple syrup, and hummus. Set aside.

Add extra virgin olive oil to pan over medium high heat. When oil starts to shimmer, add mushrooms to pan. Do not mess with them for about 1 minute. Give them a stir with a wooden spoon or tongs and then let them sit for another 1 minute without bothering them.

Next add onions and garlic. Similarly allow them to sit with the mushrooms without messing with them for about a minute. Add salt and pepper to taste.

Add sauce mixture to cooked veggies, along with broth/water. Bring to a quick boil and then reduce to a simmer. Add cooked chickpeas.

When pasta is ready, add to pan with sauce and veggies, along with a little pasta water (2 tbsp at a time) if sauce is too dry.