Peel the carrots, turnip, and sweet potatoes. Cut the carrots into sticks. Cut the turnip and sweet potatoes into cubes. Wash the potatoes, leave the skins on, and cut them in half. In a Dutch oven, heat 2 tablespoons of olive oil and sauté the sliced onions with the ras el hanout until the onions are translucent. Add the carrots, turnip, potatoes, minced garlic, and nuts. Stir well.

Pour in 3/4 cup hot water (about 200 ml) with half a vegetable bouillon cube. Stir again, cover, and simmer for about 15 minutes. Add the sweet potatoes, cover again, and cook for another 20 minutes on low heat. Add a little more water if needed. Finally, add the chickpeas. Stir and simmer uncovered for 5 minutes.