Heat oil in a large pot over medium-high heat. Add onion and garlic and sauté until translucent and tender, about 5 minutes. Add spices and cook, stirring, until fragrant, about 1 minute. Add carrots, turnips or rutabaga, potatoes, and squash and season lightly with salt and pepper. Cook, stirring occasionally, until beginning to brown, about 5 minutes.
Add tomatoes and broth or water until vegetables are completely covered by liquid (add more water if necessary). Bring to a boil. Cover, reduce heat, and simmer for 30-40 minutes.
Stir in chickpeas and raisins. Cover and cook an additional 10 minutes, until vegetables are tender and stew is very fragrant. Serve warm and enjoy!