In a large stock pot with a lid or a Dutch oven, add the oil and onions, and cook for 3 minutes.
Add the garlic, stir to compile then immediately add the squash, coconut milk, green curry paste, stock, and lime juice.
Bring to a boil, then cover and cook on medium heat for 30 to 35 minutes, until the squash is tender.
Mix in the chickpeas and spinach until they’re coated in the sauce. Cover and cook for 5 to 7 minutes (organic chickpeas may take a few minutes longer to soften).
Toss in the cilantro when you’re ready to serve, and serve alongside jasmine rice.
Recipe from The Ultimate New Mom's Cookbook. Reprinted with permission.Weight Watchers Freestyle Points: 12 including 1/2 cup rice. 7 SmartPoints including 1/2 cup rice when using light canned coconut milk instead of full fat.