Stuffed Tomatoes with Chickpeas and Greens

Name: Stuffed Tomatoes with Chickpeas and Greens
Ingredients: 6 medium vine-ripened tomatoes, tops removed and reserved (like “hats”), insides scooped out and reserved; 1 tablespoon honey; 3 tablespoons extra-virgin olive oil; Kosher salt; 1 tablespoon freshly grated ginger; 1 tablespoon red wine vinegar; 2 teaspoons ground cumin; 1 bunch scallions (6 to 8), coarsely chopped; 1 15.5-ounce can low-sodium chickpeas, drained and rinsed; 1 generous cup spinach, coarsely chopped; 1 generous cup arugula, coarsely chopped; 8 leaves fresh basil; Freshly ground pepper; 1/2 cup finely grated Parmesan cheese