Pour the chickpeas through a sieve, rinse and drain well. Mix with olive oil and turmeric and roast on a baking tray (lined with baking paper) for about 20 minutes in a preheated oven (200 °C).
Pour the vegetable broth and lemon juice into a saucepan. Bring to the boil and meanwhile prepare the vegetables.
Break the broccoli into bite-sized florets. Add the edamame and broccoli to the pot. Let this cook for four to five minutes.
While the vegetables are cooking, prepare the pesto. Mix all the ingredients together in a blender or blender . If smooth, add a little more olive oil while the blender is still running.
Check the vegetables are done.
Mix the vegetables with the chickpeas and serve mixed or drizzled with the pesto.