Preparation:

Defrost the prawns. In a pan with extra virgin olive oil, add the garlic and a sprig of rosemary. Drain the chickpeas of their liquid and add them to the garlic and rosemary. Season with salt and allow to cook for about 10 minutes, then remove the garlic and rosemary and stir the chickpeas until thick and creamy. Divide the cream among four bowls, garnish with the prawns and add the extra virgin olive oil and pepper.