Grate garlic and ginger into a deep frying pan. Add spices and vegetable oil, and cook over medium heat for a few minutes, to let the spices release their flavours.
Add onion and chickpeas, and combine with spices. Continue to cook until the onions are translucent, about 5-10 minutes. Prepare cashew cream (see below).
Combine ingredients in a small blender jar, and blend until smooth.
****Reserve the aquafaba from your canned chickpeas to use in other recipes.