In a large pot or Dutch oven, heat the grapeseed oil over medium-high heat. Add the onion and sauté until nicely browned, but not burned, about 6-7 minutes. Add the garlic,  thyme, sea salt and pepper, and cook one more minute. Add the turmeric and mix well. Add the vegetable broth and the peas, and bring to a boil. Reduce heat to a simmer and cook for about 30-40 minutes, until the peas are tender, but still hold their shape. Add the beet greens and the chickpeas. Simmer gently for 5 minutes, until the beet greens are wilted. Test for seasoning and adjust, if necessary. Turn off the heat, add a splash of fresh lemon juice and garnish. Bon appétit!