Wash & soak chickpeas in clean water overnight or for 8-10 hours.

In the morning or after 8-10 hours, take a pressure cooker and transfer the chickpeas and discard soaking liquid. (adding salt is optional but i didn't prefer but NO baking soda).

Add water so that the chickpeas are covered and water is just above the chickpea level. I used 4 cups of water.

Close the lid & place the pressure cooker on high flame.

When the pressure in the cooker begins, bring the flame to low and let it cook for 40-45 minutes (your cooker timings may vary but you know your cooker well) or until chickpeas turn soft.

When the pressure from the cooker is released, open the cooker. You will find a brownish thick water below the chickpea level.

Separate chickpeas & water by draining the water in a bowl with the help of a sieve.

This Brownish Thick Water in the bowl is Aquafaba.