Heat oil over medium-high heat in a pan or skillet.
Add the onion and sauté, stirring often, until tender and golden.
Turn heat to medium, add your vegetables, garlic and ginger, and cook 4-5 minutes.
Add spices and bay leaf, and stir one minute, toasting the spices.
Now add the basmati rice, and sauté for one-minute stirring.
Next add stock and salt.
Top with chickpeas and raisins.
Bring to a simmer over high heat, then lower heat to low.
Now simmer on low 25-30 minutes or until the rice has soaked up the liquid.
Fluff up with a fork and top with the toasted cashew and cilantro.