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 |
