Drain the chickpeas, place themin a very large casserole or stock pot; cover
wth fresh cold water; bring the mixture to a boil; then reduce the heat to a simmer, cover and cook for 30 to 40 minutes or until the chickpeas are just tender.
Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left - overs from the seared scallops, this will give the sauce a ton of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of
fresh parsley and season
wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of
fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half