Either (a) long-soak the dried chickpeas overnight covered with water, OR (b) quick-soak by covering them with water in a saucepan, bring to a boil, boil 2 minutes and let stand for an hour.
However the beans were soaked, drain and discard the soaking water.
Put in a pot, cover with fresh water, boil 30 minutes.
Pack in heated jars: quarter-litre (½ US pint) or half-litre (1 US pint) or 1 litre (US quart)
If desired, you may add ½ teaspoon of salt per half-litre (1 US pint) jar or 1 teaspoon per 1 litre (US quart) jar (or instead of salt, a non-clouding, non-bitter salt sub)
Leave 3 cm (1 inch) headspace.
Top up each jar with clean boiling water (such as from a kettle, for instance) or with the water you just boiled them in, maintaining headspace.
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
Processing time: quarter-litre (½ US pint) 75 minutes; half-litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.