How to make it:
Stew the “soffritto (celery, carrot and onion in extra virgin olive oil) add the well-washed lentils and sprinkle with vegetable broth, pouring little by little until cooked.
Add the diced tomato, salt and mix everything toghter.
Spread the chickpeas on a baking tray with parchment paper and a drizzle of oil, bake at 180 ° until golden brown to obtain the crunchiness of the legume.
Clean the prawn leaving only the tail, deprive it of the intestine, flour it and insert it on a long toothpick and fry it in sunflower oil (or grill it).
On a serving plate, adapt the lentil cream, toasted chickpeas and garnish with mint leaves and the toothpick with the shrimp.