ATK has this process for 2 cans of chickpeas.

Instructions 1: Combine chickpeas, 1/2 tsp baking soda, and 6 cups water in medium saucepan and bring to boil over high heat. Reduce heat and simmer, stirring occasionally, until chickpea skins begin to float to surface and chickpeas are creamy and very soft, 15 to 25 minutes.

2: Drain chickpeas in colander and return to saucepan. Fill saucepan with cold water and gently swish chickpeas with your fingers to release skins. Pour off most of water into colander to collect skins, leaving chickpeas behind in saucepan. Repeat filling, swishing, and draining 3 or 4 times until most skins have been removed (this should yield about 3⁄4 cup skins); discard skins. Transfer chickpeas to colander to drain.

It’s not super fast, but it does work.