Combine curry powder, ground ginger, salt, and pepper in a small bowl and set aside. (If using fresh ginger - add to step 2)
Combine 1/4 cup water, onion, garlic, broccoli, red pepper and mushrooms in a 5-quart saute pan and steam saute partially covered for about 10 minutes on medium-high heat or until vegetables are tender and you can cut broccoli with the edge of a spatula.
While vegetables are cooking, bring ½ quart of water to a boil over medium-high heat in a medium saucepan.
When vegetables are cooked, turn the heat down to medium-low and stir in mixed spices.
Then add chickpeas and coconut milk, stir to mix and turn the heat down to low.
Place Rice Vermicelli in boiling water and cook for 3 minutes. After 2 minutes, use a large knife and fork to cross-cut the noodles while they are still in the water.
Then drain the noodles, add them to the vegetable mixture and stir to mix.