Slow-Cooker Vegetable Stew

Ingredients

4 

large carrots, diagonally sliced into 2-inch pieces (about 5 cups)

2 

medium turnips, peeled and cut into 1-inch cubes (about 3 cups)

1 

large onion, diced (about 1 cup)

2 

garlic cloves, minced

1 

14-ounce can diced tomatoes

1 

cup 

vegetable or chicken broth

1 

teaspoon 

kosher salt

1/2 

teaspoon 

ground cumin

1/4 

teaspoon 

crushed red pepper flakes

1 

zucchini, cut into 1/2-inch slices

1 

16-ounce can chickpeas, drained

Directions

1. 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.
2. Add the zucchini and chickpeas and cook 1 hour longer on low.