Ingredients

• 1 kilogram (about 2 pounds) dried chickpeas
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• Several cloves garlic, chopped
• Olive oil, for cooking
• 1 pound prawns, peeled and deveined
• 1 bay leaf
• Salt and freshly ground black pepper
• Brandy, to taste

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Instructions

1. Place the chickpeas in a pot and cover with several inches of water. Simmer until tender, about 2 hours.
2. Towards the end of the cooking time for the chickpeas, cook the onions, peppers and garlic in some olive oil in a large saute pan, stirring occasionally. Add the prawns, bay leaf and some salt and pepper and cook, stirring occasionally, until the prawns are cooked through.
3. Drain the chickpeas and add them to the prawns along with a splash of brandy. Cook briefly to let the bitterness evaporate. Serve.