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Arab Chickpea Soup

1 cup chickpeas, soaked in water overnight, then drained
8 cups water
1 Tablespoon olive oil
2 medium size onions, chopped
8 cloves garlic, chopped into small pieces
1 small hot pepper, finely chopped
1/2 cup finely chopped coriander leaves
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground mustard seeds
1/4 cup lemon juice
Place chickpeas and water in a saucepan and bring to boil. Cover and cook over medium heat for 1 hour.
In the meantime, heat oil in a frying pan; then stir-fry onions, garlic, and hot pepper until they begin to brown.
Add frying pan contents with the remaining ingredients to the chickpeas.
Cover and cook over medium heat for 1 hour or until chickpeas are well-cooked. Serve hot
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