First, rinse your lentils in a fine mesh colander and pick out any impurities. Cover lentils in a bowl with 1 cup of water and let soak for 30 minutes.
While the lentils are cooking, peel and dice the onion, garlic, ginger, and tomato and set aside. Remove the midribs from the rinsed collards and roughly chop.
Heat oil in the bottom of a large dutch oven over medium-high heat. Add the onion and sautee for about 5 minutes, or until translucent. Add ginger and garlic and cook 1-2 minutes, or until fragrant. Add cinnamon stick, pepper, chili, and turmeric followed by the tomato paste and cook 2-3 minutes.
Drop in the diced tomato and collard greens and stir until the leaves are bright green and begin to wilt, about 1 minute. Drain the soaked lentils and add to the pot along with chickpeas and stock.
Bring the mixture to a boil, then reduce to a simmer. Cook uncovered about 30 minutes, or until the lentils are tender but still retain their shape. Season to taste with salt.
Garnish with freshly chopped herbs and serve immediately.