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Export 15 ingredients for grocery delivery
Drain cashews well. Place them into a blender with 150 g cooked chickpeas, tomato paste, and 200 ml water. Blend briefly until smooth.
You can use an immersion blender to achieve a smooth texture.
In a large pot place 2 tablespoons of olive oil, chopped leeks, and mushrooms, and cook for about 7-8 minutes until leeks and mushrooms are tender and golden, stirring frequently. Add minced garlic, tofu, and spices, and cook for about 1 minute, while stirring constantly.
Stir in chickpea-cashew paste, 250 g cooked chickpeas and 200 ml water. Bring to a simmer over medium heat, season with salt, then reduce heat slightly to low or medium-low, and gently simmer for 15 minutes until the mushrooms are tender. Stir occasionally.
Check the seasonings and add more salt and spices if needed.
Serve in a bowl with cooked rice.
Top with pan-fried mushrooms and crispy pan-fried chickpeas and garnish with thyme.