If desired place dried, washed beans in a bowl, add water and let them stand at room temperature for 1 to 2 hours.
Transfer the chickpeas into the pot of a pressure cooker, and 4 more cups of water, add garlic, onion, bay leaf and thyme. Pour the olive oil. Water should be 1/2 to 1 inch above the beans.
Cover and cook in high for 30 minutes in MED.
Remove the pressure from the pressure cooker, open the lid.
Take the beans out of the cooking liquid and drain. Or serve as is if seasoned.
Chef Pachi
