Jose Pizarro served up a tasty chickpea and spinach stew with cheese toast on Sunday Brunch.

The ingredients are: olive oil, for frying, 100 g stale bread, cut into chunks, 60 g blanched almonds, 2 teaspoons cumin seeds, good pinch of cayenne pepper, 5 black peppercorns, 1 onion, finely sliced, 3 garlic cloves, crushed, 600 g ripe tomatoes, chopped, sea salt and freshly ground black pepper, 700 g jar chickpeas (garbanzo beans), 2 large handfuls of baby spinach, 4 slices of bread and 100 g manchego, grated.

See Jose’s recipes in his book titled: Andalusia: Recipes from Seville and beyond available from Amazon now.