In a 6-quart Instant Pot, stir together the chickpeas, 2 teaspoons salt, the baking soda and 6 cups water, then distribute in an even layer. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. Using potholders, carefully remove the insert from the housing and drain the chickpeas in a colander; return the insert to the housing. Rinse the chickpeas under cool water; set aside. In a food processor, combine the ginger, chili, garlic, coriander and cumin; process until finely chopped, about 1 minute, scraping the bowl as needed. Transfer the mixture to a small bowl. Add the cilantro, scallions and ½ cup water to the now-empty food processor, then process until smooth, about 30 seconds. Transfer to another small bowl, press plastic wrap directly against the surface and refrigerate until ready to use. Select More/High Sauté on the Instant Pot. Add the coconut oil and let melt, then add the chili mixture and cook, stirring, until fragrant, about 1 minute. Add the chickpeas, 1½ teaspoons salt and 4 cups water; stir to combine, then distribute in an even layer.