In a small food processor, combine garlic, chiles, ginger, 1Tbsp. lemon juice, and Mayan Sea Salt. Process to a fine paste and reserve. Heat oil or ghee in a large pan over medium-high heat until shimmering. Add 2 tsp. Garam Masala and fry until fragrant, about 15 seconds. Add onion and baking soda. Cook, stirring frequently, for 3 to 4 min. or until onions leave a brown coating on bottom of pan. Add 1 Tbsp. water and scrape up brown coating from pan. Continue this process for 10 min. or until onions are deep brown. Add reserved paste and 1 tsp. Garam Masala and stir to combine. Add tomatoes and crush with a whisk or potato masher. Add chickpeas, most of the cilantro, and 1/2 cup water. Bring to a boil, cover, then reduce heat to a gentle simmer. Cook, stirring occassionally, for 30 min. or until liquid has reduced to a thick stew. Stir in remaining 1 tsp. Garam Masala and 1 Tbsp. lemon juice. Season with salt and pepper to taste. Garnish with remaining cilantro.