The diced onion was cooked first, until gently browned, after which I added the chickpeas and the deseeded and diced medium-sized red chilli (one will do). Cook at a medium heat and stir frequently, for about ten minutes.
After that the quartered white mushrooms (five) were added to the dish, and cooked for about seven minutes.
The chopped basil leaves were added after that, and stirred through thoroughly. Cooked for a further three minutes, before being decanted onto the serving plate. Twenty minutes all told.
The serving plate was dressed with a spiral of soy sauce, and some black pepper. You can drizzle soy sauce on top if you prefer (or both).
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