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Heat olive oil and chili flakes in a dutch oven over medium heat until fragrant
Add carrots, celery, onion, rutabaga, turnip and sauté 3-5 minutes.
Add garlic, rosemary and dried spices and cook 2 minutes more
Add tomatoes, chickpeas and broth. Bring to a boil, reduce to a simmer and cook 20-25 minutes until the vegetables are soft and the broth is spiced and fragrant. Add in the kale and cook until soft.
To serve, ladle in a bowl. Zest some lemon rind and season with salt and pepper, a drizzle of olive oil and a sprinkle of cinnamon if you desire. Enjoy!
