Butternut squash, chickpea & spinach curry

Ingredients

• 2 teaspoons vegetable oil
• 1 small red onion, chopped
• 300g butternut squash, diced
• 1 red pepper, diced
• 1 teaspoon medium curry powder (or to taste)
• 1 x 227g can chopped tomatoes
• 1 x 210g can chickpeas in water, drained and rinsed
• 175ml reduced-salt vegetable stock
• Freshly ground black pepper
• 80g spinach leaves