Place beans in a medium bowl, cover with cold water; stand 2 hours. Drain. Rinse under cold water; drain. Place beans in a medium saucepan of boiling water; return to a boil. Reduce heat; simmer, for 1 hour or until beans are tender. Drain.

Meanwhile, make chickpea ‘tofu’: Grease and line a 19cm square cake pan with baking paper. Combine flour, cumin, turmeric and salt in a medium bowl. Add half the water; whisking, until smooth and combined. Place the remaining water in a medium saucepan over high heat; bring to the boil. Add chickpea mixture; cook, whisking continuously, for 2 minutes or until thick and glossy. Pour mixture into pan. Refrigerate for 2 hours or until set.

Heat oil in a large saucepan over medium heat; cook onion, garlic, ginger, cumin, paprika and chilli powder for 5 minutes or until onion softens. Add beans, tomatoes, coconut cream and sugar; cook, stirring occasionally, for 15 minutes or until sauce thickens. Stir in juice; season to taste.

Meanwhile, remove chickpea ‘tofu’ from pan; cut into eight rectangles. Heat extra oil in a large non-stick frying pan over high heat; cook chickpea ‘tofu’ for 1 minute each side or until golden.

Serve chickpea ‘tofu’ topped with bean mixture, cashews and chilli.