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Drain chickpeas. In small saucepan, cover the chickpeas with 2 cups water. Bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Meanwhile in dutch oven, combine oil, pork, and scallions. Cook for about 8 minutes. Add tomato paste and turnip and stir until it coats the meat about 2 minutes. Add chickpeas and cooking liquid. Cover and simmer over medium low heat for 30 minutes. Add artichokes, cumin, garlic powder and chiles. Pile greens on top, sprinkle with salt, cover tightly and cook over medium heat for 45 minutes. Stirring occasionally after 30 minutes. Serve in soup bowls and pass the bread.
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