In a large saucepan, heat oil over medium heat. Add the scallions, ginger, lentils, rice, apricots, raisins, allspice, cumin, cayenne, turmeric, and salt and pepper to taste. Cook, stirring, for 1 minute.
Add the pomegranate molasses and water and bring to a boil. Reduce heat to low and cover. Let it simmer, until the lentil and rice are tender, about 40 minutes.
Stir in the chickpeas and cilantro. Simmer, uncovered, for 15 minutes, to heat through and allow flavors to blend. Serve immediately.