For us, it's a worthwhile effort, because home-cooked chickpeas have much better flavor and texture (and price) than their canned siblings, and because this delicious "meaty" bean is the main ingredient in hummus and many Indian dishes. But we struggled with the soaking and cooking issue until we got a great tip from Nigella Lawson's How to Eat.
Before you leave your raw chickpeas to soak (in a roomy bowl with lots of water), mix together a tablespoon of flour, a tablespoon of salt, and a teaspoon of baking soda, then add just enough water to make a thin paste. Add this paste to the soaking beans, and you will dramatically shorten not only the soaking time but the cooking time.
This week we let a batch of chickpeas soak overnight in the flour/salt/baking soda mixture, then cooked them the next morning. Amazingly, they were done in 40 minutes.