Moroccan-spiced squash with chickpeas

Ingredients

• 1 tablespoon oil
• 1 butternut squash (about 1kg), peeled and cut into 2.5cm cubes
• 1 medium red onion, peeled and cut into quarters
• 2 teaspoons ras el hanout spice mix
• 2 x 400g cans chickpeas, drained
• 1 teaspoon ground cumin
• 2 tablespoons orange juice
• 250g spinach
• 100g pomegranate seeds
• Handful fresh coriander
• Freshly ground black pepper, to taste