Preheat your oven to 375 degrees Fahrenheit. Bring the water to a boil. Combine the rice and water in an oven-safe casserole dish, cover with the lid or foil, and bake for 40 minutes or until the water is absorbed. Remove from the oven and fluff the rice.

While the rice is cooking, toss the chickpeas with olive oil and season with salt. Spread flat on a tray and bake in the oven at 375 degrees for 25-30 minutes or until crispy (you can do this at the same time as the rice). Stir halfway through to ensure even cooking.

While the rice and chickpeas cook, heat the oil in a deep pan over medium heat. Peel and thinly slice the shallot and onions and cook for 20 minutes, until caramelized.

Finely mince the garlic and add to the pan. Cook for 1-2 minutes. Reduce the heat to medium low.

Add the tomatoes and their juice to the pan and stir to mix with the onions and garlic. Stir in the spices and let simmer for 2-3 minutes.

Stir in the pumpkin and coconut milk.

Use an immersion blender, a food processor, or a blender to puree the mixture. Return to the pan.

In a separate skillet, toast the cashews over medium-high heat for 5-7 minutes, stirring frequently, until toasted.

Dice the red pepper and stir into the sauce to cook for 2-3 minutes.

Divide the rice between two bowls and top with the curry sauce, chickpeas, and cashews and enjoy!