2 onions, chopped

2 tbsp (30 ml) olive oil

2 garlic cloves, chopped

1 tsp ground turmeric

1 tsp ground cumin

3 cups (750 ml) water

1 can (14 oz/398 ml) diced tomatoes

1 can (14 oz/398 ml) chickpeas, drained and rinsed

5 carrots, peeled and sliced

2 turnips, peeled and each cut into 6 wedges

2 bell peppers of various colours, seeded and diced

1 small rutabaga, peeled and cubed

2 zucchini, cut into half-moon slices

1 tbsp (15 ml) honey

1 tbsp (15 ml) harissa paste

1/4 cup (10 g) chopped fresh cilantro

In a large skillet over medium-high heat, brown the onions in the oil. Add the garlic and spices and cook for 1 minute. Transfer to the slow cooker and add the remaining ingredients except for the cilantro. Stir well. Season with salt and pepper. Cover and cook on High for 5 hours.

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