Soak the dry chickpeas for at least 6 hours, or overnight. If you don’t have time, use one of the quick soak methods described above.
Drain off the soaking water and rinse the beans three times with cold water. Rinsing helps to remove the water-soluble gas-producing sugars stored in the beans, making the beans more digestible.
Use one of the following two methods to cook the beans. The first method uses a saucepan. The second method uses a pressure cooker.
1. Saucepan method for cooking chickpeas (cook time: 2 hours)
Place the soaked and drained chickpeas into a saucepan along with 4 cups of cold water and a pinch of salt. Bring to a boil, then reduce heat and simmer, half covered, for 2 hours, or until the beans are fully cooked. Add more water if necessary. Check for doneness by slicing a chickpea in half. The center should be soft, and the same color throughout.
Place the drained chickpeas into a pressure cooker along with 3 cups of cold water and a pinch of salt. Cover, and turn up to high heat. Once the pressure cooker reaches high pressure, adjust the heat down and cook under high pressure for 15 minutes. Turn off the heat, and allow the pressure to come down naturally, or for at least 15 minutes.
Jiggle the pressure regulator to release any residual pressure and remove the lid safely. Check for doneness by slicing a chickpea in half. The center should be soft, and the same color throughout.
If the chickpeas are not done, replace the lid, turn up the heat, and bring the pressure cooker to high pressure. Cook for a few minutes, and then turn off the heat and allow the pressure to come down naturally again.