Bring 3 litres (6 litres for 4 servings) of salted water to a boil. Add farfalle and cook for 10-12 minutes, or until al dente. Drain well, put back into saucepan and dress with 1 tbsp. (2 tbsp. for 4 servings) olive oil if desired.
Heat a large, wide bottomed pot over medium-high. Wash portobello mushrooms and white mushrooms. Using a spoon, scrape the gills from the underside of the portobellos and remove the stem. Slice into 1/2 inch strips and then cut those into thirds. Halve the white mushrooms and cut into bite-sized wedges. Add 2 tbsp. (1/4 cup for 4 servings) oil to hot saucepan and fry the mushrooms in batches, ensuring that you don't overcrowd the pot. Saute each batch for 3-5 minutes, or until golden. Add olive oil as needed. Reserve cooked mushrooms on plate.
Meanwhile, drain and rinse chickpeas using a fine mesh sieve. Wash, pick and chop rosemary leaves.
Add 1 tbsp. (2 tbsp. for 4 servings) oil to the same saucepan. Add onions and carrots and saute for 2-3 minutes. Add cooked mushrooms, chickpeas, herb blend, tomato paste, rosemary, Bragg's seasoning, garlic, and crumble in mushroom stock cube. Stir well. Add flour and stir for 1 minute. Add red cooking wine and 2 cups (4 cups for 4 servings) water. Stir with a wooden spoon and scrape up any brown bits that are stuck to the bottom of the saucepan. Once boiling, reduce heat to a gentle simmer and cook until carrots are tender. Season to taste with salt and red pepper flakes.
Divide farfalle into large bowls and spoon mushroom bourguignon over top. Enjoy!