Both names are often applied to this bean. Chickpea comes from the Latin word cicer, which refers to the name of the legume family, Fabaceae. Garbanzo comes from the Spanish name for this world-renowned legume.
For pre-soaked beans, cook for about an hour and 30 minutes. For unsoaked beans, cook for around 2 hours and 30 minutes.
For soaked beans, cook for 15 minutes (or 25 minutes for beans prepared using the quick soak method). For unsoaked beans, cook for 35 minutes.
Add your beans to the cooker along with water (6 cups of water for every 1 cup of beans). Cover and cook on high for 3 to 3 ½ hours, or on low for 6 to 7 hours.
Freshly cooked chickpeas should be stored in an airtight container in the fridge. They will stay good for around 5 days. You can also store them in the freezer for about 3 months. Thaw frozen garbanzos by setting the container in the fridge overnight.