INGREDIENTS
4
Carrots, large
1 16 ounce can
Chickpeas
2
Garlic cloves
1
Onion, diced (about 1 cup), large
1 14 ounce can
Tomatoes
2
Turnips, peeled and cut into 1-inch cubes (about 3 cups), medium
1
Zucchini, cut into 1/2-inch slices
1 cup
Vegetable or chicken broth
1 tsp
Kosher salt
1/4 tsp
Red pepper flakes
1/2 tsp
Cumin, ground