Soak the Chickpeas in the 9 cups of water overnight.

The next day, 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, add the butter, onions and garlic. Sauté over medium heat until the onions turn translucent and the garlic begins to brown. Add the chopped cilantro and sauté for a few minutes longer.

Transfer the onion garlic mixture to the chickpea saucepan. Add salt, pepper, dry mustard and cayenne pepper.

Cover with a lid and cook over medium heat for 1 hour or until the chickpeas are tender.

Taste before serving and add more seasoning if needed.