Veggies Don't Bite

Stove top:
2 Soak chickpeas overnight, or for 6-8 hours.
3 If using the quick soak method, put chickpeas into a saucepan and cover with 2 inches of water. Bring to a boil and allow to cook for about 5 minutes, then remove from heat and cover. Let stand for one hour!
4 Once soaked, put chickpeas in a pot and cover with water, about 3 inches above the beans.
5 Bring to a boil, then lower to a simmer and cook for about 30-60 minutes, checking every 15 minutes for desired tenderness.
Pressure cooker:
8 For each pound of dried chickpeas use 6 cups of water. If using 1 cup like in this guide, use about 3 cups water.
9 Put everything in the pot, making sure the valve is on sealing, then cook on high pressure, manual setting, for 12 minutes if you soaked the beans. Cook for 50 minutes if you have not soaked them.
10 Allow the pressure to release naturally for about 10 minutes when done. Then you can move the valve to venting and wait for the pressure to fully release.
Slow cooker:
14 For each pound of dried chickpeas use 7 cups of water. If using 1 cup like in this guide, use about 3 ½ cups water.
13 Put the beans and water (and any added flavorings) into the slow cooker and cook on high for about 3-4 hours or on low for 7-8 hours.