Place mushrooms, garlic, oregano, vinegar, olive oil, salt and pepper in a large bowl or freezer bag and toss to coat. Close and refrigerate for 2 hours.

Meanwhile, mix ingredients for sauce together in a small bowl and refrigerate until ready to serve.

In a large Dutch oven (preferably cast iron), heat vegetable oil over moderate heat. Add the mushrooms and onion and cook, stirring occasionally, until tender. Add chickpeas and tomato sauce and stir to combine. Continue cooking until the chickpeas are heated through and the tomato sauce has reduced down a bit to just glaze everything. Taste for seasoning and adjust with more salt and pepper if desired.

Serve mushrooms and chickpeas over steamed rice, top with a dollop of yogurt sauce and garnish with cilantro. Squeeze a lime wedge over each serving for extra tanginess, if desired.