They work very well indeed, particularly if pre-baited.
However a word of caution on cooking: they have to be soaked at least 12 hours / overnight, and then, like most dried legumes (red kidney beans especially) they need to be brought to a strong rolling boil in a change of fresh cold water. Then continue with a strong rolling boil <u>for not less than ten minutes</u>, preferably twenty minutes to half an hour.
This de-natures a chemical or bacteria or something (go google if you want to know the detail) within the bean that is otherwise harmful, can give us humans a stomach ache and I know not what to fish.
Then turn down and simmer gently for a further good thirty minutes to an hour. Add any CSL or flavourings at this point if you want to use them.
When cooked they are delicious ! Makes a lovely curry (fry onions, add chickpeas, fine cut up peppers and a couple of tablespoons of the Patak's paste of your choice + a little of the cooking water, cover and simmer for twenty minutes.... yummy) or, if you blitz it with a little Tahini (or peanut butter + a drop or two of sessame oil if you can't get Tahini), garlic clove, lemon juice and olive oil to taste + a little more of the cooking water to loosen it up to the right texture: Voila, half a pound of homous for roughly 40p instead of the quid an ounce the supermarkets will cheerfully charge you...
Anyway, I have diverted.... for fishing use leave to cool in the cooking water as you do with hemp and tiger nuts. Similarly it will go all thick and gloopy and 'mature' a little as the starch and sugars that have come out of the chick peas do their stuff. This liquid is then a brilliant base for mixing up yr groundbait / Vitalin mix, to which add the good old chickpeas. Or you can just feed them in direct, makes a great addition to a carpet of feed and with two on a hair, Bob's your unfeasibly close relative. Works like a charm once the fish have become familiar with them. And like rice it will take on any flavouring or colouring you add to them very well indeed.