In India, people in a hurry, and some restaurants, add baking soda to chickpea dishes, like chana masala, to reduce that gassy effect, I've heard. Don't like t

In India, people in a hurry, and some restaurants, add baking soda to chickpea dishes, like chana masala, to reduce that gassy effect, I've heard. Don't like to do it myself. Soaking the chickpeas in warm water for a few hours before cooking, and adding enough Indian spices and masalas, for both taste and digestion, probably cuts the gassiness.