Gather the ingredients. Prepare the onion, pepper, root veggies, and greens.
Heat the oil in a large pot or dutch oven over medium heat. Add the onion, garlic, celery, and carrot to the pot. Sate until the onion is translucent, about 7 minutes. Add the red pepper, herbs and spices. Cook for a couple more minutes. Add the tomatoes, turnips, potatoes, stems from greens, tomato paste, and coconut milk. Cover and bring to a boil, then reduce heat and simmer, covered, until potatoes and turnips are soft, about 15 minutes.
Add the greens and chickpeas and continue to cook until greens are soft, another 5 minutes or so. If the broth is too thin, allow to simmer uncovered, stirring occasionally until desired thickness is reached. Serve over rice or quinoa. May be frozen.