While using canned chick peas may be convenient, using dried chickpeas is really quite easy and much more economical.  If you have a pressure cooker you can even get away without soaking them first.

Traditional method:

1. Soak the chick peas for 8 hours or overnight in lightly salted water.
2. Drain and place in a large saucepan. Cover with plenty of fresh water .
3. Add a bay leave, a wedge of onion, and a couple of cloves of garlic (for additional flavour) if desired.
4. Bring to the boil and boil for 1-1½ hours until tender. Drain and use as required.

Pressure cooker method – Soaking method:

1. Soak 200g chick peas for 8 hours or over night in lightly salted water
2. Drain and place in a pressure cooker. Add 1 litre of water and 1 tablespoon oil.
3. Add a bay leave, a wedge of onion, and a couple of cloves of garlic (for additional flavour) if desired.
4. Close the lid and heat to high pressure.
5. Reduce the heat to maintain the pressure and cook for 15 minutes.
6. Reduce to pressure slow method. Drain and use as require

Pressure cooker method – No Soak method:

1. Place 200g chick peas in a pressure cooker. Add 1½ litre of water and 1 tablespoon oil.
2. Add a bay leave, a wedge of onion, and a couple of cloves of garlic (for additional flavour) if desired.
3. Close the lid and heat to high pressure.
4. Reduce the heat to maintain the pressure and cook for 40 minutes.
5. Reduce to pressure slow method. Drain and use as require.

Notes: 200g of dried chick peas will produce 400g of cooked chick peas.  When cooking in a pressure cooker, do not fill more than half way.