• Look through the dried chickpeas and discard any stones or spoiled beans. Rinse chickpeas under running water.
  

Instant Pot method

• Place chickpeas in the Instant Pot liner. Add six cups water to the chickpeas and the bay leaf, if using. Set the Instant Pot to cook on high pressure for 40 minutes. Do a forced release 15 minutes after cooking has ended, or let the pressure release naturally.
  

Slow cooker method

• Place chickpeas in the crockpot with six cups water. Slow cook on high for four hours or on low for six to seven hours or until chickpeas are tender.
  

Stove top pressure cooker method

• Soak chickpeas in six cups water overnight or for 10-12 hours. Drain all water from the chickpeas and place them in the pressure cooker. Add four cups of fresh water and the optional bay leaf.
  
• Pressure cook the chickpeas for six whistles or for about 20 minutes after the cooker has reached pressure. Once all pressure has released, open the pressure cooker.

Stove top method

• Soak chickpeas in six cups water overnight or for 10-12 hours. Strain and place them in a saucepan with six cups water and the optional bay leaf. Bring to a boil.
  
• Cover the pot, turn heat to a simmer, and let the chickpeas cook for an hour or until the chickpeas are tender but not powdery or falling apart. Check the chickpeas occasionally and skim off any foam that has risen to the top.