Melt coconut oil over medium high heat in a heavy-duty pot or Dutch oven with a tight- fitting lid. Add onion, butternut squash and all of the spices. Stir to coat the vegetables with the coconut oil and spices. Cook for 5 minutes. Add vegetable stock, chickpeas, coconut milk, tomatoes and liquid aminos. Stir well to combine. Bring to a boil, then reduce the heat to low and simmer 30 to 40 minutes until the butternut is tender. Serve with fresh hot basmati rice. Garnish with chopped scallions and cilantro, if desired.