^^^ In my experience, chick peas are one of the beans that take longer to cook, compared to navy or pinto beans. I always soak them. They would cook without presoaking, but it would take them longer and the other things in the stew would probably be overcooked.
EDITED TO ADD: I read the recipe and it doesn't say anything about presoaking. I don't know if that was an error, but the directions don't say to soak them first. (This recipe sounds yummy BTW- too bad I've already cooked the butternut squash I grew this past summer.)
EDITED TO ADD AGAIN: correction: it sounds yummy except for the addition of cilantro at the end. But if you like the stuff, enjoy! I'll just leave it out if I make this, or maybe substitute parsley. I still think the chickpeas should be soaked first though.