Place a medium soup pot over medium heat. Add the butter, onions, scallions, garlic, ground cumin, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes.

Drain and rinse the chickpeas and add them to the pot with the beef broth. Bring the pot to a boil over high heat, and then reduce heat to low, cover, and cook at a simmer until the chickpeas are tender about 2 hours.

In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pot.

Add the heavy cream and chopped cilantro. If the soup is too thick, thin it with water. Ladle the soup into bowls and garnish each bowl with chickpeas and cilantro.