Add water, chickpeas, salt, and bay leaves to the inner liner of your Instant Pot or pressure cooker.
Cook for 30 minutes at high pressure, or use the BEAN button. Allow pressure to release naturally for 10 minutes. Release remaining pressure carefully. If it foams, stop and let it cool some more.
Drain water and reserve for other purposes. Place cooked black chickpeas in a bowl.
Turn your Instant Pot onto Sauté on high. When the display reads HOT, add 1 tbsp oil. When the oil is hot and shimmering, add cumin seeds and julienned ginger and allow the seeds to sputter and pop.
Pour in drained chickpeas, and add all other spices, and lemon juice. Cook until heated through.
Garnish with cilantro (or parsley).
I used macros for regular garbanzo beans to calculate Nutritional values. Black garbanzos are higher in fiber.