Add soaked chickpeas to a large pot.

Cover with fresh water by about 2 inches.

Add aromatics if using, but skip salt at the beginning to prevent tough skins.

Bring to a boil, then reduce heat to a gentle simmer.

Cook uncovered for 45–60 minutes, stirring occasionally, until tender to your liking.

Add salt during the last 10–15 minutes of cooking, taste, and adjust.

For firmer chickpeas (great for salads and roasting), start checking at 35–40 minutes. For very soft chickpeas (perfect for hummus), let them go closer to 60+ minutes.

For soaked chickpeas:

Add soaked chickpeas to the Instant Pot.

Add enough water to cover by about 1–2 inches.

Skip salt at the start for best texture.

Cook on High Pressure for 15–20 minutes, then let pressure release naturally for 10 minutes before venting any remaining steam.

Test for tenderness and add salt to the cooking liquid at the end.

For unsoaked chickpeas, cook on High Pressure for about 35–40 minutes, followed by a natural release.

Add soaked chickpeas to the rice cooker.

Cover with fresh water so there’s about 2 inches of water above the chickpeas.

If your rice cooker has a “Brown Rice” or “Grain” setting, use that.

Cook for 1½–2 hours, checking after 60–75 minutes and adding a splash more water if it looks dry.

Once tender, season with salt and let them sit in the hot water for 10 minutes to absorb flavor.

Add soaked chickpeas to the pressure cooker and cover with water by about 2 inches.

Do not fill past the manufacturer’s recommended maximum line.

Seal the lid and bring to high pressure.

Cook 10–15 minutes at high pressure for soaked chickpeas.

Allow pressure to release naturally for 10 minutes before carefully venting any remaining steam.

Open, test, and if needed, simmer uncovered a bit longer to finish softening.