Peel and chop onion and garlic.
Gently wash any dirt off of the mushrooms by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth.
Slice mushrooms not thinner than ¼ inch (0.5 cm).
Heat your stockpot, sauce pan or frying pan to medium heat and add olive oil.
Add chopped onion, stir, and cook for 2 minutes.
Add chopped garlic, stir, and cook for a minute.
Add sliced mushrooms, salt, and black pepper. Stir until combined. Cook for a couple of minutes.
Add sweet paprika powder and stir again.
Add tomato paste and stir again.
Add veggie broth and full-fat coconut cream. Stir.
Add spices: garam masala or curry spice mix, turmeric, and bay leaves. Bring to boil and cook until mushrooms are soft.
Finally, add the pre-cooked or canned chickpeas.
