Wash the spinach and arugula. Drain off the excess water and put them in the basket section of a steamer. Cover and steam over simmering water until the greens just start to wilt, but still have their vibrant green color, about 5 – 7 minutes. When cold to handle, squeeze the water out of the greens and chop roughly. Set aside.In a pan, heat the olive oil. Add the onions and cook on a medium heat until translucent but not brown, about 5 minutes. Meanwhile, pound the garlic with turmeric, cumin, and pepper flakes to a paste using a mortar and pestle. Add the garlic paste to the onions and stir to incorporate. Add The tomato paste and the stock and bring to a boil. Add the bulgur and stir again. Lower the heat to a gentle simmer and cook covered until the bulgur is tender, about 15 minutes, depending on the variety of your bulgur.