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1
Place dried chick-peas in a large bowl. Cover generously with hot water. Leave to soak overnight (8–12 hours).
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2
Transfer chick-peas and their soaking liquid to a heavy pot. Add enough fresh water to cover by at least 5 cm / 2 inches. Add sea salt.
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3
Bring to a gentle simmer over medium heat — approximately 95–100°C / 203–212°F at the surface. Reduce heat to maintain a slow, steady bubble.
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4
Cook uncovered for approximately 1.5 hours, checking occasionally and adding hot water if the level drops below the beans.
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5
Test at the 1-hour mark: press a bean between your fingers. Continue cooking until completely tender but the skins are unbroken.
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6
Remove from heat. Allow to cool in the cooking liquid.
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7
Once cool enough to handle, rub skins off gently between your palms or in a folded kitchen towel. Discard skins.
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8
Store beans submerged in their cooking liquid. Reserve all liquid.
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9
Soak as above.
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10
Transfer chick-peas and soaking liquid to the pressure cooker. Add extra water to cover by 5 cm / 2 inches. DO NOT add salt.
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11
Seal and bring to full pressure. Cook for 40 minutes.
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12
Allow pressure to release naturally. Season with sea salt only after opening.
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13
Cool, skin, and store as above.