If you are new to eating beans, you can start with those that are easier to digest and work your way up as your system gets accustomed.
I always soak beans, and almost always use a pressure cooker or instant pot to cook them. I soak because I find a noticeable difference in digestibility. I pressure cook because it’s faster and more energy efficient.
Different beans require different times and treatments. Chickpeas are among the toughest. Peeled lentils and smaller beans (moong/mung, masoor/brown lentils, etc) need much less time.
You can add a pinch of baking soda while soaking or cooking - that’s one of the chickpea tricks. Barely a pinch, though - or you’ll taste it.
