Chickpea Soup (Iraq)
From: jonesies

Low in calories and fat. Taken from www.fooddownunder.com.

SERVES 6

• 1 cup chickpeas
• 9 cups water
• 2 tablespoons vegan margarine
• 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

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 margarine 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.