First rule of the microwave...
Always use a loose-fitting lid.
It reduces the cleaning frequency of the interior from once a day to every 6 months or so ;)
I'm pretty sure that unless you want to prod every single legume with a cocktail stick before putting it in the microwave, then you can only do so much to mitigate this issue. Closed containers will go '...
This is a standard task for pressure cooking. Normally, pressure cooking only saves you time. But with dried legumes and with potatoes, the result is typically creamier.
Also, try switching your chickpea source if you only had your experience with one batch. Maybe you just happened to use a batch that was old, or grown under imperfect conditions.
I have made chickpeas 2x recently and I was happy with them. What I did:
1: Rinse and then short soak - maybe 1 hour.
2: Long cook, covered - more like 12 hours. Chickpeas are little beasts. They can take it.
3: Salted cooking water, enough to cover chickpeas and not extra. I think cooking in salty water gets the salt thru and thru the bean. I ...
In the end what worked for me was cooking them before freezing them. They hold together reasonably well, but the real benefit is that I can microwave them for a quick dinner if they only need reheating, and that fits with my partial meal-prepping approach that relies on freezing to balance weekly effort against variety.
After soaking, I thoroughly rinse the beans, drain and then pat dry with paper towels and store them in an air-tight container in the refrigerator. Then they need to be cooked within the next one or two days or they don't smell fresh. If that happens, I throw them away and start over.
I shell on a regular basis. Dead simple:
Boil dried peas for twenty minutes.
Cool under cold water.
peas between the hands and float off the skins.
Five rinses and the
peas are completely skinned.
It takes less than five minutes for a liter.
Then cook the chickpeas for about one hours at a gently boil to soften for tempeh making.