Vegetable Stew
INGREDIENTS
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4large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
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2medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
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1large onion, diced (about 1 cup)
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2garlic cloves, minced
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114-ounce can diced tomatoes
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1cupvegetable or chicken broth
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1teaspoonkosher salt
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1/2teaspoonground cumin
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1/4teaspooncrushed red pepper flakes
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1zucchini, cut into 1/2-inch slices
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116-ounce can chickpeas, drained
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