Step 1

In a large pot over medium heat, add chickpeas, turnips, oregano, garlic, thyme, turmeric, curry powder and water and bring to a boil. Lower heat and simmer for 15 minutes, or until turnips are tender.

Step 2

Discard the thyme sprigs and transfer half of the soup to a blender. Blend until smooth and pour the soup back to the pot.

Step 3

Stir in lemon juice and olive oil and season with salt and pepper.

Step 4

Serve topped with parsley.