Place the dried chickpeas in a large pot and fill it with water. Let it sit overnight on your counter, or for 8-24 hours. Drain the chickpeas and add fresh water to the pot. Bring the pot to a boil over high heat then reduce the heat and simmer for 1 1/2 hours, or until the chickpeas are soft. Drain and set aside.

Heat the oil on medium high heat. Add onion and let it cook untill soft. Turn the heat down and add baking soda to the pan. Continue to cook, until the onion is dark brown. Add cumin seeds, ginger, garlic, and chillis to the pan and cook until a dark brown paste forms about 5 min.

Push onion paste to the side of the pan and add the tomato paste, coriander, garam masala, and turmeric and let cook for 1 min.

Add crushed tomatoes to the pan and add reserved cooked chickpeas, salt, and a 1/ 2 cup Water and simmer to a half hour.

Season with lemon juice just before serving.