Heat 3 tablespoons of the olive oil
in a large skillet over medium heat. Add half of the garlic and cook for 1 minute. Add the chickpeas and cook until heated through, about 5 minutes. Using a potato
masher or fork, mash
the chickpeas. Add the chicken stock
and mix in. Taste, and season with salt and pepper if necessary. Keep warm while you cook the shrimp.
Heat a large skillet over high heat. Sprinkle the shrimp with salt and pepper. Add 2 tablespoons of the olive oil to the pan along with the remaining garlic and the red pepper flakes
and cook for 1 minute. Add the shrimp and cook until pink and lightly browned on the edges, 3 to 4 minutes. Add the white wine and cook for 1 minute. Add the parsley, butter
and lemon juice
and cook for 1 minute. Taste and add more salt and pepper if necessary.
Transfer the chickpea mash to a serving dish. Pour the shrimp
over top, drizzle
with the remaining 1 tablespoon olive oil and serve immediately.