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. We never peel mushrooms, but sometimes cut out the stem if they feel too dry or too hard. Mushrooms release water, so they will shrink. Try not to slice them too thin or they disappear in front of your eyes. Okay, not quite, but you get the gist… We try to slice them 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, until the mushroom start to release some moisture.

Add sweet paprika powder and stir again.

Add the tomato paste and stir again.

Add veggie broth and the canned full-fat coconut milk. Stir.

Next, add the 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.