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Chickpea Soup (iraq)

Yield: 6 servings

Ingredients and directions for this recipe

1 c Chickpeas; soaked overnight
-in
9 c Water
2 tb Butter
2 md Onion; diced
4 Cloves garlic; crushed
1/2 c Fresh cilantro leaves;
-finely chopped
Salt and pepper
1/2 ts Mustard powder
1 pn Cayenne pepper

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.

*Hanneman "Hasa al-Hummus, " FROM THE LANDS OF FIGS AND OLIVES,
Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink
Books. ISBN 1566561590

See also:
Previous recipe Chickpea Soup
Next recipe Chickpea Soup (tunisia)

Or try one of these recipes:
Generic Muffins And Variations - Part 2
Roasted Sausages With Onions, Green Olives And Chianti