Add the onion, season it with salt, and cook, stirring occasionally, until the onion softens and starts to turn golden, 8 minutes. Meanwhile, put the roasted red peppers, tomatoes, and olives into a 5- to 8-quart slow cooker. Add the garlic to the skillet with the onions, season with salt, and cook, stirring, for 2 minutes. Lower the heat to medium and add the cumin, turmeric, paprika, red pepper flakes, and schug. Season with 1 teaspoon salt.
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