Fry the chickpeas in a tablespoon of oil until they become crispy and slightly golden, then briefly stir-fry with the tomatoes and scallions just to warm them through before placing in a serving bowl.

To make the tarka, melt the ghee with the remaining oil and sizzle the ground cumin, green chiles, black pepper, salt, and cashews until the nuts are perfectly toasted and golden brown.

Squeeze the lime juice into the hot tarka, give it a quick stir, and pour the sizzling mixture immediately over the tomato and chickpea base.

Toss in the fresh cilantro and mix everything together so the spiced butter coats every ingredient.