Imperial Shrimps On Cream Of Chickpeas

Preparation:

Preparation: Soak the chickpeas in warm water with a handful of yellow flour and salt and leave them for 14 hours. Drain the chickpeas, wash them and then put them to cook in warm water; leave to boil for about 1 hour; halfway through cooking, add the whole garlic clove and the tightly tied sprig of rosemary. Pass the chickpeas (without the garlic and rosemary) through a vegetable mill. Cook the shelled prawns in cold water and as soon as they come to the boil, drain them. Spread the chickpea cream on the plates, place the prawns on it and drizzle with extra-virgin olive oil.