• Pick any dirt or stones from the dried chickpeas. Give it a quick rinse.

Long Soak Method:

• Take the chickpeas in a large bowl or pot and add sufficient water. The chickpeas absorb a lot of water and become almost triple in size after soaking. So, it is important to add lots of water.
• Cover and let it soak for at least 8 hours (or overnight). Drain and rinse once soaked.

Quick Soak Method:

• Take lots of water in a large pot and bring it to a rolling boil. Once the water boils, turn off the heat and add the dried chickpeas.
• Give it a quick stir, cover and let it sit for one hour. Drain and rinse once soaked.

Instant Pot Method:

• Add the soaked chickpeas to the inner pot of the Instant Pot. Add six cups of water and salt.
• Secure the lid and set the Instant Pot in 'Bean/Chili' mode for 20 minutes. Do a natural pressure release.
• For unsoaked chickpeas, set the Instant Pot in 'Bean/Chili' mode for 1 hour and do a natural pressure release.

Stovetop Method:

• Take soaked chickpeas in a large pot and cover with several inches of water. Add salt and give it a quick stir.
• Bring it to a boil and cover with a lid, leaving a small gap for the steam to escape. Simmer for 1½ to 2 hours or until the chickpeas are done to your liking. Check once every 30 minutes to ensure there is sufficient water.

Stovetop Pressure Cooker Method:

• Add the soaked chickpeas to the pressure cooker. Add six cups of water and salt.
• Cook on high for two whistles, then reduce the heat and cook for 15 minutes. Turn off the heat and let the pressure come down naturally.

Slow Cooker Method:

• Add the soaked chickpeas and salt to the slow cooker. Pour enough water into the slow cooker to cover the chickpeas by about two inches.
• Set it to low and cook for 6-8 hours or until they're tender to your liking. You can check on them occasionally and add more liquid if needed.