Heat the oil in a large skillet over medium-high heat. Add the ground turkey to the skillet, season with garlic and thyme, and cook, breaking the meat up with a spoon, until no longer pink, 3 to 5 minutes.

Add tomato paste and lemon juice and stir to mix. Cook for an additional 2 minutes or until tomato paste is well incorporated. Add onion, parsley, lemon juice, diced tomatoes, paprika and cook for 10 – 15 minutes until the tomatoes have released most of their juice. Add paprika, turmeric and ground cloves, and cook for another 2 minutes. Season to taste, add chickpeas let cook for 3 – 5 minutes and remove from stovetop and serve with white rice.