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Sort dried chickpeas and discard any debris. Place in a large bowl and cover with water.
Add 1½ tablespoons kosher salt and baking soda to the water. Soak at room temperature for 8–24 hours.
Drain and rinse soaked chickpeas. Place in large pot with fresh water and ½ tablespoon kosher salt. Bring to a boil, reduce heat, skim foam, and simmer 1½–2 hours until tender.
Drain and rinse soaked chickpeas. Add to pot with 6 cups water and ½ tablespoon salt. Pressure cook on high for 15–20 minutes. Natural release for 20 minutes.
Drain and rinse soaked chickpeas. Add to cooker with 8 cups water and ½ tablespoon salt. Cook on high 4 hours or low 8 hours until tender.
Let cooked chickpeas cool in liquid. Store in airtight containers with some cooking liquid.
Refrigerate up to 5 days or freeze for 6 months. Reheat with a splash of water or cooking liquid as needed.