Slow-Cooker Recipe: Vegetable Stew

• 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

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

carrots, onion, garlic, tomatoes, vegetable, kosher salt, ground cumin, red pepper, zucchini, chickpeas

Taken from www.myrecipes.com/recipe/slow-cooker-recipe-vegetable-stew (may not work)