Meanwhile, heat 1 tsp oil in a large frying pan or skillet. Add whole garlic cloves, ginger, and onion. Cook the onion until translucent for 2-3 min.
Then add tomatoes and raw cashews. Cook them until tomato softens and gives sauce like consistency for about 4-5 min.
Now add cumin powder and coriander powder. Mix well and transfer this mixture to the blender jar, add 1 cup water and blend until smooth and creamy.
Heat remaining oil in the frying pan on low heat. Add chili powder and cook it slightly until fragrant.
Add blended tomato mixture and bring it to boil.
Now add garam masala and salt to taste. Mix well and simmer (cover with lid) on low heat for 5 min.
Finally, add roasted chickpeas, garnish with cilantro and serve warm.