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Drain the chickpeas over a bowl. Set aside. Peel and grate the ginger and garlic.
Set a pan on a medium heat and add 2 tbsp oil. Add the ginger and garlic and fry, stirring, for 1-2 mins till aromatic. Add the cumin, garam masala, turmeric and a pinch of chilli powder. Cook, stirring, for 1 min till fragrant.
Pour the chopped tomatoes and coconut milk into the pan and stir to mix with the fried spices. Tip in the drained chickpeas. Add 2 tbsp cashew butter and stir till the nut butter melts and combines with the sauce. Season with a pinch of salt and pepper.
Bring to the boil, then turn the heat down and simmer, lid on the pan, for 5-8 mins. Stir every so often. When the sauce has thickened and darkened a little and the chickpeas are tender, they're ready. Taste and add more salt or a pinch of sugar if you think the sauce needs it.
Serve the (No) Butter Chickpeas with steamed rice, roti or naans. Garnish with coriander leaves and serve with lime wedges on the side for squeezing.