large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
large onion, diced (about 1 cup)
garlic cloves, minced
14-ounce can diced tomatoes
vegetable or chicken broth
crushed red pepper flakes
zucchini, cut into 1/2-inch slices
16-ounce can chickpeas, drained
- Combine the carrots, turnips, onion, garlic, tomatoes (with their liquid), broth, salt, cumin, and pepper flakes in a 4- to 6-quart slow cooker. Cook on low heat for 6 hours, or on high for 3 hours.
- Add the zucchini and chickpeas and cook 1 hour longer on low.