Heat the oil in a large pot. Add the chopped onion and salt. Cook it down for 20 minutes, stirring occasionally. Add garlic and Ras el hanout and cook, stirring often, for two more minutes. Add the tomatoes, chickpeas, squash, and broth and simmer for 15 minutes.
Before serving, stir in the spinach and just let it wilt. Taste before adding salt.