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Start by blending the cashews with water to create a smooth cashew milk.
In a pan, heat the olive oil and butter together.
Once hot, add the shallot, garlic, and lemon zest, cooking until the shallot becomes translucent.
Stir in the black pepper and cook until it becomes fragrant.
Sprinkle in the flour and continue to fry for a minute or two.
Add the chickpeas and cashew milk to the pan, bringing the mixture to a gentle simmer.
Finish the dish by stirring in the lemon juice, maple syrup, and parmesan.
In a separate pan, fry the sourdough in olive oil until it turns golden brown.
Before serving, top the chickpeas with chopped parsley and a drizzle of olive oil.