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To pressure cook: my average time for cooking dried beans in a pressure cooker is 20 minutes. Some smaller beans such as black eyed peas take less time, but the average bean in my kitchen gets 20 minutes in the pressure cooker.
Chickpeas have one of the longest cooking times of all beans (right up there with Red Kidney Beans and Soya Beans.) Soak overnight (or 8 hours.) Drain, then put in a pot, cover with hot water (fans say hot water, not cold), bring to a boil, then reduce heat to a low, slow simmer for 3 hours. Use 4 cups (2 pints / 1 litre) of water per 1 cup (7 oz / 200g) of beans. To cook in a pressure cooker, pre-soak for 12 hours, then cook for 20 to 25 minutes. If you come across a recipe that suggests adding a pinch of baking soda to the cooking water, this is no longer necessary, unless your water is very hard.