When working with chickpeas it’s always a good idea to soak them in a wide bowl overnight for around 10 to 12 hours. This helps the chickpeas to soften up and be more digestible. After soaking for the required hours you will notice they have become a bit bigger in size. You will then drain the water and add the chickpeas to a pressure cooker with enough water wherein all of it is submerged well so that they do not stick to the bottom of the pot. Add salt to taste, pinch of turmeric and a pinch of baking soda. Pressure cook it on high flame for 1 whistle then turn the flame to medium-low heat and let it cook for another 3 whistles. Turmeric helps in disguising the smell of chickpeas when pressure cooking it and baking soda makes the chickpeas even softer.