I always do my chickpeas in the pressure-cooker, but the chickpeas have to soak for at least 24 hours with plenty of water changes. All my beans get the soak and rinse method. I've find that it cuts way down on the flatulence. And garbanzos are the most flatulent of the all the beans! I also rinse the can-liquor off- it makes for a fresher and tastier hummus.