Dice the Spanish onion.

Mince the garlic cloves.

Cut the sweet potatoes into 1-inch cubes.

Cut the acorn squash into 1-inch cubes.

Cut the carrots into 1-inch rounds.

Rinse and drain the chickpeas.

In a pot, sauté the diced onions and minced garlic over low heat until softened but not browned.

Add turmeric, curry powder, cumin, red pepper flakes, salt, pepper, cinnamon, and ground nutmeg to the pot.

Cook the spices for a few minutes, stirring continuously.

Stir in the cubed sweet potatoes, cubed acorn squash, carrot rounds, and vegetable broth.

Bring the mixture to a boil.

Reduce the heat to low and simmer, covered, for 5 minutes.

Add the rinsed and drained chickpeas, whole tomatoes, and raisins to the pot.

Simmer, covered, until the potatoes, squash, and carrots are tender, about 30 minutes.