The night before, cover chickpeas with cold water and let them soak for a whole night. The next morning, change the water, add a little salt, add parsley and cook for about 2 hours until the chickpeas are tender. Shell the shrimp removing the intestinal vein and cut in two lengthwise. Heat oil in a saucepan and fry the garlic, crushing it lightly beforehand. Remove the garlic and toss chopped onion in the same oil until tender Crush chickpeas in a manual or automatic food processor and add them to 2 dl of their water. Bring to a boil and adjust salt if necessary. Add prawns and cook for another 3 to 4 minutes. Serve with a bit of pepper and paprika.