2 tbsp olive oil
1 medium big onion - chopped finely
2 cloves of garlic - chopped finely
1 lime - 1,5 if small
1 tsp ground coriander
1 tsp ground cumin
1 tsp sambal oelek (or chili paste)
1,3 l water
3 cans of chickpeas about 1,2 kg
2 cubes vegetable stock
salt and pepper to taste
1 finely chopped red paprika
4 tbsp finely chopped fresh coriander
4 tbsp rye croutons (diced rye bread tossed with a tbsp of olive oil and roasted in a hot oven till crispy)
Add the water and the vegetable stock cubes and drain the two cans of chickpeas then add them to the pot and let boil then lower the heat and let cook for 10 minutes.
Use a hand blender to mix the soup so it'd have a nice thick body then drain the last can of chickpeas and add to the soup. Last but not least taste with salt and pepper.
please in deep bowls and top with red paprika, rye croutons and fresh coriander.