Cooking chickpeas in a pressure cooker: Soak the chickpeas in water for 6-8 hours. Drain the soaked water and cook it in the pressure cooker with 4 cups of water and 1 teaspoon salt, on high till one whistle, then take it off the stove and let it cook in the pressure.
Cooking in a pot: Soak the peas in water for 6-8 hours. Drain the water and transfer to a saucepan. Pour 2 times water and bring it to a simmer, then reduce the heat and let it cook for about an hour and a half or until done.
If you are in a hurry: Soak the chickpeas in hot water and keep in covered for an hour. Then follow the above steps. For easier digestion, 6-8 hours soaking helps.
I have baked this at 400 degrees Fahrenheit, but the crunchiness doesn't stay till the next day. When I increased the temperature to 450 Degrees Fahrenheit, these things stayed crunchy even after 5 days. Store in an airtight container.
Craving for something sweet? Try this with oil + cinnamon + brown sugar
1 cup raw uncooked chickpeas after soaking, and cooking will yield 2 cups.