Chickpea Soup (Iraq) - cooking recipe

Ingredients

1 cup chickpeas
9 cups water
2 tablespoons butter
2 medium onions, diced
4 garlic cloves, crushed
1/2 cup cilantro leaf, finely chopped
salt
pepper
1/2 teaspoon mustard powder
1 pinch cayenne pepper

Preparation

Soak chickpeas in the water overnight.
In a saucepan, bring chickpeas and their soaking water to a boil and cook over medium heat for 1 1/2 hours.
In a separate pan, stir-fry the onions and garlic in the butter until they begin to brown.
Add the cilantro leaves and stir-fry for a few moments longer, then add the contents of the frying pan and the remaining ingredients to the chickpeas.
Cover and cook over medium heat for 1 hour or until the chickpeas are tender.