If you are using dried beans, soak them in water for 6-24 hours before beginning this recipe. When you are ready to begin, drain the beans and set aside.

If you are using canned beans, drain and rinse them well, then set aside.

Set a large Dutch oven or stock pot over medium heat. Add the olive oil and let it heat up for a few minutes.

Add the onion, ginger, turmeric, and chilies and season with a liberal sprinkle of salt. Going from the top to the bottom of the lime, remove four peels. Slice them thinly to match the matchstick slices of the ginger, and add them to the pot as well. Stir and let this cook down for 5-7 minutes, or until the onion is softened and the whole pot is taking on the yellow turmeric hue.

Add in the garlic cloves and cook another 3-4 minutes or until you can no longer see any raw garlic. Add in the crushed nigella seeds. Cook for another 1-2 minutes.

Add in the beans and stir to coat them in the vegetables, they should take on the yellow turmeric hue rather quickly. Season with a big pinch of salt and then add the vegetable stock and the water.

Bring this to a simmer, and let the whole pot simmer for 40 minutes to an hour. If you are using dried beans, check at the 40-minute mark for doneness.

When the beans are soft enough to be mashed, scoop out 2 cups of the beans into a small bowl or measuring cup. Mash them up with a wooden spoon or spatula, and then add them back into the rest of the soup. This thickens the soup without adding anything else!

Season with salt to taste.

When the beans are done (or if you are using canned beans, when the soup has been simmering for just about an hour), remove the pot from the heat. Squeeze in the juice from the peeled lime.

To serve, portion into bowls and garnish with toasted coconut flakes and cilantro. Serve with rice!