Heat the olive oil in a skillet over medium heat. Add onion, carrot and cook stirring occasionally until vegetables have soften but not begun to brown, 5-8 minutes.
Add garlic and turmeric. Cook for 1-2 minutes.
Add chickpeas, broth, and salt. Lower heat to maintain a gentle simmer, cover and cook for 20 minutes.
Add dill, and adjust the seasoning. I've added more salt and tiny bit more turmeric for earthiness.