In a large skillet heat oil over medium. Add onion and carrots and saute until lightly browned, 8-10 minutes. Stir in rosemary, salt, and pepper. Transfer to a slow cooker.
To slow cooker add squash, chickpeas, and broth. Cook on high for 3 hours or until squash is tender. Stir in rice and spinach and heat through, 5 minutes.