Preheat the oven at 175°C/347°F.
Place the cooked chickpeas on a lined baking sheet, drizzle with olive oil, add the chilli flakes, sumac, poppy seeds and a pinch of salt, and toss to combine.
Roast for 15-20 minutes. Remove from the oven and set aside.
Cut the broccoli in florets, and place in a steamer over a pot with boiling water. Steam for five minutes, then add the turnip (or kohlrabi) greens and simmer for five more minutes. Set aside.
Heat the coconut oil in a cast iron skillet, and fry the onion and garlic for two minutes. Add the coconut milk and vegetable stock and let simmer over low heat for 5 minutes, to release the flavors.
Add the steamed veggies in the blender, pour over the coconut liquid, add salt and process to obtain a smooth cream.
Serve warm, with spicy roasted chickpeas.