This delicious dish can, with some good bread, make a meal in itself. It can also be a luxurious side dish for grilled lamb. The dish improves on sitting, so I suggest making it in the morning and reheating for dinner. Note 1: Pomegranate molasses can be found in middle eastern markets. It has many uses and keeps essentially forever, it's worth having on hand. Substitute 1/2 TB of brown sugar if needed. Note 2: You may use two 14 oz cans of chick peas instead, but cooking your own gives better results. 1/2 lb dried chick peas 3 TB oil, preferably olive 2 onions, peeled and sliced into thin half-rings (1-1/2 to 2 c) 5 cloves garlic, peeled and sliced 2 tsp cumin seeds 1 tsp fennel seeds 1 TB pomegranate molasses 1 TB white wine or sherry vinegar or lemon juice 1-14 oz can diced or crushed tomatoes 1/2 tsp sweet paprika 1/4 tsp cayenne pepper 4 oz raw spinach or kale 1/4 c each coarsely chopped flat-leaf parsley and mint Cook chick peas per package directions and drain, reserving liquid. Can be done a day ahead. Toast cumin and fennel seeds in a dry saute pan until fragrant. Allow to cool then crush. Wash greens and slice into 1 inch strips. If using kale, you may want to remove any tough ribs and stems first. Set aside. Heat oil in a heavy saucepan and cook onions over medium high heat until soft. Add garlic and crushed seeds and continue to cook, stirring frequently, until onion starts to brown slightly, perhaps 5 minutes. Lower heat. Add tomatoes with their juice, molasses, vinegar, paprika, and cayenne, simmer and stir for about 10 minutes. Add the chick peas, greens, and a big pinch of salt. Add enough bean cooking water to get the desired stew-like consistency. Simmer slowly, stirring now and then, for about 30 minutes. Check for salt and add if needed. Stir in the chopped herbs and you're done.