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Preheat the oven to 400°F [200°C]. In an ovenproof pot, heat a couple of glugs of olive oil over medium heat until shimmering hot, about 1 minute.
Briefly fry the fennel seed and chili flakes until fragrant, 1 to 2 minutes.
Add the onion, garlic, and several big pinches of salt. Lower the heat to low and sweat the onion and garlic until soft, about 7 minutes.
Add the tomatoes, juice and all, and cook until the liquid is reduced by half, about 5 minutes.
Add the parsnips and chickpeas and stir to combine.
Add 2 cups [500 ml] of water or chicken stock, bring to a boil, lower to a simmer, and cook for 10 minutes.
Remove from the heat and place uncovered in the oven. Cook until the parsnips are tender and the sauce is reduced and stewy, about 20 minutes.
Combine the kale, lemon zest and juice, and a pinch of salt.
Before serving, fold the kale into the parsnip chickpea stew and allow the heat of the stew to wilt the greens gently.
If serving individually, add the kale to each bowl after doling out the stewed beans. Top with a hefty grating of Parmesan (if using) and serve.