I recommend using 1 tablespoon curry powder per pack.
If using aluminum pans instead of making the packs with aluminum foil, drizzle the olive oil along the bottom of the pan then add veggies and chickpeas. Season with curry powder, salt, and pepper to taste. Add enough vegetable broth to cover vegetables halfway. This will help prevent the vegetables on the bottom from burning.
If you are only camping for a few days, it's easier to pre-chop all the veggies, except the potatoes, and put them in a resealable plastic bag to cut down on the prep work once you are there.