Heat olive oil in medium, heavy saucepan over medium-high heat. Add onions; cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic and cumin, cooking until garlic is fragrant, about 30 seconds more.
Stir in broth, 2 cups water, squash and potatoes; bring vegetable mixture to boil. Reduce heat to low. Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
Stir in chickpeas and spinach; season with Adobo. Continue to simmer, stirring occasionally, until spinach is wilted and chickpeas are warmed-through, about 5 minutes more.