1. In a skillet, heat olive oil over medium heat. Add chopped red onion and garlic. Sauté for 3-4 minutes until fragrant and translucent.

2. Transfer the sautéed aromatics into a slow cooker.

3. Add sweet potatoes, carrots, zucchini, chickpeas, crushed tomatoes, and vegetable broth. Stir to combine.

4. Sprinkle turmeric, cumin, salt, and pepper into the pot. Stir again to distribute the seasonings evenly.

5. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until vegetables are tender but not mushy.

6. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley or cilantro.