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
Place the chickpeas in a pot and cover with several inches of water. Simmer until tender, about 2 hours.
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.
Drain the chickpeas and add them to the prawns along with a splash of brandy. Cook briefly to let the bitterness evaporate. Serve.
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