Drain and rinse a 15.5 ounce can of chickpeas well (if no pre-cooked chickpeas are available to use) and measure the amount to use in the recipe. Want to cook your own from dried chickpeas? See instructions on how to do so here.
If you use unsalted home cooked chickpeas instead of regular canned chickpeas in this recipe, you may need to double the amount of salt added to the cooked mixture before serving. Taste and adjust seasonings as per your preference.
Add more curry powder if you desire a stronger ‘curry’ taste!
For an oil-free recipe, instead of the tablespoon of cooking oil used in this recipe, substitute with a ¼ cup of vegetable broth (heated until hot) before sautéing the onions, carrots and mushrooms with it.