Place dried, washed beans in a bowl, add water and let them stand at room temperature for 6 to 12 hours.
Transfer the chickpeas into the pot of a pressure cooker, and 4 more cups of water, add garlic, onion and bay leaf. 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 chiclpeas out of the cooking liquid and drain. Or serve as is if seasoned.
DO NOT THROW AWAY THE COOKING LIQUID it is AQUAFABA!
Chef Pachi
