Soak the chickpeas in water the night before cooking. Boil the next day until soft, then drain and set them aside. In the rest of the water, dissolve the vegetable broth. Finely chop the onion and stew it in a little oil. Also add the chopped carrots and mushrooms.
Peel the potatoes and cut them into small pieces. In a separate pot, heat the oil and dilute it with flour. Add the broth and stir vigorously. Pour in the fried vegetables, chickpeas and potatoes. Season the dish with spices and, if necessary, add a little more water.
Allow to simmer on low heat for about 20-25 minutes, while occasionally stirring.