Iraqi Chickpea Soup

Ingredients:

1 cup chickpeas soaked overnight in

9 cup water

2 tbl butter

2 med onion diced

4 cloves garlic crushed

1/2 cup fresh cilantro leaves finely chopped

Salt

Pepper

1/2 tsp mustard powder

1 pch cayenne pepper

Cooking Instructions:

In a saucepan, bring chickpeas and their soaking water to a boil and then 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 coriander 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.

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