Vegetarian Instant Pot Moroccan Stew

paintthekitchenred.com

Wholley

2 Tbsp olive oil

1 cup onion chopped

1 Tbsp garlic

1 Tbsp ginger

1 tsp salt

1 tsp black pepper

1 tsp coriander powder

1 tsp cumin powder

1 tsp turmeric powder

½ tsp cayenne powder

2 cups vegetable stock

4 cups butternut squash cut into 1 ½ inch cubes

1 cup carrots cut into 1-inch thick rounds

1 preserved lemon chopped

14.5 oz. diced tomatoes (1 can)

2 cups chickpeas (garbanzo beans) cooked, or 1 (16 oz.) can garbanzo beans

pinch saffron

¼ cup heavy cream optional

½ cup cilantro chopped

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