Vegetable Stew
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There are plenty of tasty vegetarian options for busy nights too, including this veggie-filled 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 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
Instructions
1. Combine all ingredients except zucchini and chickpeas in your slow cooker and combine well.
2. Cover and cook on low for 6 hours or on high for 3 hours.
3. Add zucchini and chickpeas and cook for 1 hour longer.
4. Serve in bowls warm.