Wash chickpeas, soak overnight in cold water and then boil until tender. Due to the high protein content chickpeas can replace meat, while reducing the fat content of the whole dish.
Cut onions, carrots and red pepper into small pieces.
Turnips wash, peel cut into cubes. Broccoli and cauliflower to divide into inflorescences.
In a thick-walled saucepan, heat olive oil, fry onions until transparent, add carrots, add turnips, fry for 5 minutes, stirring constantly with a wooden spatula/spoon.
Add to vegetables broccoli and cauliflower, simmer for 5 minutes, then add chickpeas and corn, cook all together for 5 minutes, not forgetting to stir. Then pour boiling water, salt, add curry and bring to readiness. Cover the pan with a towel and let the soup infuse.