4 expansive carrots, corner to corner cut into 2-inch pieces
2 medium turnips, peeled and cut into 1-inch blocks
1 expansive onion, diced )
2 garlic cloves, minced
1 14-ounce can diced tomatoes
1 glass vegetable or chicken soup
1 teaspoon fit salt
1/2 teaspoon ground cumin
1/4 teaspoon squashed red pepper chips
1 zucchini, cut into 1/2-inch cuts
1 16-ounce can chickpeas, emptied
Consolidate the carrots, turnips, onion, garlic, tomatoes (with their fluid), juices, salt, cumin, and pepper drops in a 4- to 6-quart moderate cooker. Cook on low hotness for 6 hours, or on high for 3 hours.
Include the zucchini and chickpeas and cook 1 hour longer on low.