Rinse 1 cup of basmati rice under cold water until the water runs clear. In a saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low and cover. Let it simmer for 15–20 minutes until the water is absorbed and the rice is fluffy; remove from heat and let it sit covered.

In a large skillet, heat 2 tablespoons of oil over medium heat. Add 1 finely chopped shallot and sauté for about 4–5 minutes until it becomes translucent. Stir in 3 minced garlic cloves and cook for an additional minute.

Add 1 can of diced tomatoes and 2 tablespoons of maple syrup to the skillet with the sautéed aromatics. Stir well and bring to a gentle simmer. Cook for about 10–12 minutes, stirring occasionally, until the sauce thickens slightly.

Carefully transfer the sauce to a high-speed blender. Add about ½ cup of soaked cashews. Blend the mixture on high until it reaches a smooth, velvety consistency.

Return the blended sauce to the skillet over low heat and stir in 1 can of rinsed chickpeas. Mix until the chickpeas are well-coated with the sauce. Allow to heat through for about 5 minutes.

To serve, spoon a generous portion over a bed of fluffy basmati rice. Garnish with fresh cilantro or a sprinkle of extra spices if desired.