The unripe mango here is a really treat, gives the curry body and tang. Big fan of this, lovely flavours and texture. Could definitely use normal chickpeas, possibly cook it a little less to amount for the density difference, but the colour contrast is great with the black ones.
From Ottolenghi: https://www.theguardian.com/food/2024/sep/28/yotam-ottolenghi-curries-recipes-squash-poppadom-chickpea-mango-bombay-mix