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Rinse the rice until the water runs clear. Drain and add to a large pot with water and salt. Bring to a boil and simmer covered on the lowest burner setting for 20 minutes. Turn off the burner while keeping covered and allow to sit for an additional 20 minutes. Fluff with a fork before serving. Proceed to the next step while the rice cooks.
Add olive oil, shallots, garlic, salt and all spices to a medium saucepan and sauté for 5 minutes over medium heat.
Cover, turn heat to low and let simmer for 10 minutes.
Transfer the contents to a blender and add water and cashews. Blend until perfectly smooth and creamy.
Pour the sauce back into the original saucepan and stir in the chickpeas. Set the burner to medium and allow everything to warm through.
Stir and ladle the butter chickpeas over basmati rice and garnish with fresh cilantro. Serve with naan bread for those who are not gluten-free.