Frozen peas don't really need 'cooking' at all.
The smaller they are the less they need, too; so anything labelled 'garden peas' or 'petit pois' really all you should do is drop them into boiling water, stir & give them maybe 1 minute maximum to heat. Drain & serve immediately.
Don't wait for the water to return to the boil, assuming you have maybe ...
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 ...