Soak chickpeas in filtered water with splash of apple cider vinegar, 8-12 hours.
Drain and rinse, add to a large pot and cover with plenty of filtered water and add dried kombu. Cover, bring to a boil, skim off foam if desired.
Reduce heat to simmer, cover and cook 45 - 60 minutes, checking doneness at 45 mins. Towards the end of cooking add sea salt and / or let chickpeas sit off heat in the salt water bath post-cooking for 15-20 mins.