PREPARING CHICKPEA CREAM WITH PRAWNS

Preparation:

The night before, cover the chickpeas with cold water and let them soak overnight. The following morning, change the water, add a little salt, add the parsley, and cook for about 2 hours until the chickpeas are tender.

Peel the prawns, remove the intestinal vein, and cut them in half lengthwise. Heat the oil in a saucepan and lightly fry the garlic cloves, slightly crushed.

Remove the garlic and sauté the white part of the chopped spring onions in the oil. Add the chickpeas, passed through a food mill, and 200ml of their cooking water. Bring to a boil and adjust the salt if needed.

Add the prawn tails and cook for another 3 to 4 minutes. Serve with a sprinkle of pepper and paprika.