That's what I usually do:
Cut out the stem (stack them and cut through all, it's OK to have some green attached). Dice the stem, add onion and garlic and saute in olive oil. Add cumin, paprika, turmeric. Chop the green part of the leaves and add it in. Cook until softened. Add pre-cooked chickpeas, black eyed peas or fava beans. Cook together for a while, make sure it doe not dry up. Add sumac, lemon and parsley before serving. I sometimes also add a touch of lemon zest.
I serve it over bulgur, sometimes rice. I often add fried or poached egg on top, a drizzle of lemony tahini sauce or yogurt. Some more sumac and cumin on top. A sliced tomato on the side.
I call it "Mangold be-lubia/hummus/ful" (lubia=cowpeas, humuus-chikpeas, ful=fava).
In Arabic it's called "سلق باللوبيا" (Salaq bi al-lubia)
I don't have a good picture, but here is one with cow peas, and another with fava beans and added chili pepper, served along a roasted eggplant.
