INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 15 MIN          COOKING TIME: 15 MIN          SERVINGS: 4          COST: HIGH

1/2 LB. PLAIN BOILED CHICKPEAS

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EXTRA VIRGIN OLIVE OIL AS NEEDED

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FRESH ROSEMARY

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FRESH WHOLE GARLIC CLOVES

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SALT TO TASTE

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12 CLEANED PRAWN

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RED PEPPER (OPTIONAL)

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1 TBLSPOON CHOPPED PARSLEY

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RECIPE

IN A PAN, OVER MEDIUM HEAT, PLACE THE OIL, ROSEMARY AND GARLIC. SAUTEE UNTIL THE OIL GETS THE FLAVOR OF THE GARLIC AND ROSEMARY

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ADD THE CHICKPEAS AND SALT. COOK STIRRING OCCASIONALLY

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USING A HAND BLENDER, BLEND THE CHICKPEAS UNTIL VERY SMOOTH, ADDING SOME OF THE CHICKPEA LIQUID AS NEEDED  AND 2 TABLESPOONS OF OLIVE OIL. SET A SIDE

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IN A NON STICK FRY PAN, OVER MEDIUM HEAT, PLACE OLIVE OIL TO COAT THE PAN, 2 FINELY CHOPPED GARLIC CLOVES AND RED PEPPER TO TASTE. BEFORE THE GARLIC BROWNS, ADD THE PRAWN AND COOK. ADD THE CHOPPED PARSLEY AND A PINCH OF SALT, FINISH TO COOK

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ASSEMBLE IN INDIVIDUAL DISHES, FIRST PLACE ABOUT TWO TABLESPOONS OF THE CHICKPEA CREAM, ADD 3 PRAWNS WITH SOME OF THE JUICES IT FORMED COOKING AND ENJOY, BUON APPETITO!!

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