Slow-Cooker Recipe: Vegetable Stew

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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

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