1. soak the chickpeas in water overnight to soften them. in a pot, brown some garlic cloves and add the prawn heads and shells. cover with water, remove the foam that forms on the surface and cook for 15 minutes. 2. In a pressure cooker, place the drained and previously soaked chickpeas. strain the prawn broth and add a bay leaf. turn up the heat, cover the pot, adjust the valve and cook over low heat for 20 minutes. 3. In a frying pan, brown some whole garlic cloves and remove them. in the same oil, toast some slices of bread until golden and crispy. then, in the same pan, sauté the onion and pepper with a pinch of salt for 5 minutes. add the paprika and concentrated tomato, pour in the white wine and let it reduce gradually. add some chickpea broth to the sauté and blend it in a blender with the toasted bread slices. pour the sauté into the chickpeas, adjust the salt and add the prawns. let them cook with the heat off. finally, add fresh parsley for colour.