Roasted Root Vegetable Stew with Hearty Comfort in a Bowl

Ingredients

• 1.5 lbs (680g) assorted root vegetables (carrots, parsnips, sweet potatoes), peeled and cut into 1-inch (2.5cm) cubes
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 (28 ounce/800g) can crushed tomatoes
• 4 cups (950ml) vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional, for a kick)
• 1 (15 ounce/425g) can chickpeas, rinsed and drained
• 6 ounces (170g) kale, stems removed and chopped
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges, for serving (optional)