Place a large frying pan (or saucepan or wok) over a medium heat with 2 tbsp oil. Cook the onion for 2 minutes then add the garlic & cook for another minute before adding the squash. Stir in the curry powder after 5 minutes.
Pour in the stock & tomatoes, stir well then season with salt & pepper & simmer for a few minutes then add the spinach allowing it to melt a little before stirring.

Add the chickpeas leave to simmer again, stirring occasionally, for about 20 minutes or until the squash is tender.
Serve with rice or naan bread.