Place 1 cup of chickpeas into a large bowl, fill it with 3 cups of water, add a pinch of salt, and a splash of lemon juice. Soak chickpeas overnight. In the morning, give them a good rinse and set aside in a colander covered with a cotton towel. They will be ready for you whenever you are.
Transfer chickpeas to a pot and fill with water up to approximately 1 inch above the chickpeas.
Add Basic Savory Spice Mix and Kombu, partially cover with a lid and bring it to a boil.
Once boiling, reduce heat to low and simmer. In 30 minutes, add Himalayan salt.
10 minutes before you are done cooking the chickpeas, add an additional teaspoon of Basic Savory Spice Mix and taste the broth to see if there is enough salt. After adding an additional spice, cover with the lid and finish cooking.
You can serve the chickpeas in an hour, but I prefer simmering them for as long as possible. The longer you simmer them, the better they get.