Prepare Vegetables: Peel and chop carrots and sweet potatoes, slice zucchini, chop onion, and mince garlic. Aim for 1/2-inch pieces for even cooking.

Combine in Slow Cooker: Add all chopped carrots, sweet potatoes, zucchini, chickpeas, diced tomatoes, and savory vegetable broth into the slow cooker’s pot, layering for even heat distribution.

Season Stew: Sprinkle ground cumin, cinnamon, smoked paprika, ground ginger, cayenne pepper, salt, and pepper over veggies; gently stir to coat everything evenly in warm spices.

Cook: Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until vegetables are fork-tender and the stew is thick and aromatic.

Finish and Serve: Stir in chopped cilantro or parsley and a squeeze of fresh lemon juice; taste and adjust salt and pepper to brighten flavors before serving.