Moroccan-inspired butternut squash stew

Ingredients
Ratio for one standard InstantPot.

• 4 tbsp olive or coconut oil
• 2 yellow onions, diced
• 1 tablespoon ground cinnamon
• 2 teaspoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon red pepper flakes
• 8 cloves of garlic, diced
• 1 28oz can diced tomatoes
• 1 6oz can tomato paste
• 2 tablespoons salt
• 5 cups vegetable stock
• 6 cups diced butternut squash–this was three squashes for us
• 3 cups diced carrots–about 6 large carrots for us
• 2 16oz cans chickpeas, drained
• 3 cups chopped mushrooms Fresh herbs
• 1/4 cup freshly squeezed lemon juice

Fresh herbs, naan, yogurt, or coconut cream for serving

Recipe
Serves 14

1. Heat oil on medium heat and sauté onions and a pinch of salt until translucent.
2. Add cinnamon, cumin, coriander, red pepper flakes, and diced garlic, stirring and frying until fragrant–about 2 minutes.
3. Add diced tomatoes, tomato paste, and salt and stir till combined. Cook until slightly thickened. Pour in vegetable stock and heat again until simmering.
4. When broth has simmered, add the butternut squash, carrots, and chickpeas.
5. Allow to simmer until squash and carrots are cooked. Add the mushrooms and cook for an additional 2 minutes before turning off heat.
6. Once the heat is off, allow to cool for a few minutes before stirring in the fresh lemon juice. Add additional salt to taste.
7. Serve with fresh herbs, naan, yogurt, or coconut cream.