Season the chickpeas (which, I remind you, must already be cooked) with a sauté of garlic, oil and chilli, then add salt and 2 glasses of water, cook for a few more minutes, remove the garlic and chilli and blend until obtaining a homogeneous cream.

Separately, after cleaning the prawns, sauté them quickly in a non-stick pan with garlic and oil.

Meanwhile, cook the pasta and drain it al dente, keeping a little cooking water.
Dilute the chickpeas with a little of the pasta cooking water, add the prawns and the chopped chives, then add the pasta and let it all season, stirring gently.

The chickpea and prawn pasta is ready, serve it immediately.

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