In a pan, add the olive oil, the onion and the garlic and cook them until they get soft and brown in color. Add the shrimps and then the wine until the half portion of it evaporates. At the end add the Greek Island chickpeas with some water and let them boil, so the tastes are blend.
Serve in deep a plate and then chop some fresh dill. For extra taste squeeze the lemon on top.
560g Greek Island Chickpeas Palirria
200g peeled shrimps
1/2 bunch of dill
1 clove of garlic
1/2 cup of white wine
1/2 squeezed lemon
1 tbsp. olive oil