Very nice. This is a dish that Sarah made. It keeps calling to me.

Zucchini and red pepper aren't really fall vegetables, but the green and red color is nice. Perhaps the zucchini could be substituted with green beans and some more water, and the red pepper left out entirely? Or red onion used instead of yellow?

Serve with bread, couscous, harissa, mint, and/or yogurt.

Ingredients Step
2 T. olive oil
2 t. paprika
1 t. ginger
1 t. cumin
½ t. salt
¼ t. garlic powder
¼ t. pepper
¼ t. cinnamon		 Saute spices in pressure cooker until fragrant, about 1 minute.
½ c. water
1 butternut squash, cubed into ½" pieces
2 zucchini, cubed into ½" pieces
1 red pepper, coarsely chopped
1 onion, coarsely chopped
12 dried apricots, halved
2 t. honey		 Stir in. (You don't need more water.) Cook on high for 2 minutes, then quick release the pressure.
15 oz. can chickpeas
15 oz. can crushed tomatoes		 Stir in.

Source: Taste of Home