In a pot set over medium-high heat, sauté the onions until they start to turn golden. Add the chickpeas, rosemary and garlic. Add a bit of crushed red pepper flakes if you like.
Spoon half the chickpea mixture into a bowl and crush them roughly with a fork.
Add the chicken stock and tomatoes to the pot. Bring to a simmer and cook for about 30 minutes.
Add the cream and peanut butter and using a hand-held immersion blender, purée the soup until smooth.
Stir the crushed chickpeas back in, add salt and pepper to taste and serve with a squeeze of lime.