Start off by cooking the onions in the extra virgin olive oil, on low heat, until translucent and have reached a golden color.
Add leeks, fennel, carrots, and garlic and cook for an additional 5-7 minutes stirring occasionally.
Add the tomato paste, and crushed fennel seeds and stir for 2 minutes until the vegetables are covered with the tomato paste
Add wine and let it cook on high heat until you start seeing a glaze on the vegetables about 5 minutes
Add the remaining vegetables porcini mushroom, tomatoes, chickpeas and mushroom liquid, and the herbs & spices rosemary, oregano and red pepper flakes
Taste and adjust seasoning
Stir everything together and let it simmer on medium heat for 45 minutes
Finish with olives and capers
Make sure you adjust the seasoning if needed.
Garnish with fresh basil