Hasa al-Hummus ( Chickpea Soup).

Ingredients.
1 cup dried chickpeas, washed and soaked overnight in 9 cups water
2 T butter
1/2 t hing
1/2 cup finely chopped fresh cilantro (coriander)
Salt and pepper to taste
1/2 t cayenne
1/4 t mustard powder

Preparation.
Place chickpeas with their soaking water in a saucepan and bring to boil; cook over medium heat for 1 1/2 hours.

In the meantime, melt the butter in a frying pan. Add cilantro, hing and stir-fry a few minutes longer.

Add frying pan contents and remaining ingredients to the chickpeas and stir.