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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Bar Morrysom, Barcelona, Spain
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