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10 May 2020

José Pizarro’s chickpea & spinach stew, from his book Andalusia

José Pizarro’s chickpea & spinach stew, from his book Andalusia
Chickpea & spinach stew

Serves: 4  


  • olive oil, for frying and drizzling
  • 100g stale bread, cut into chunks
  • 60g blanched almonds 
  • 2 tsp cumin seeds 
  • good pinch of cayenne pepper 
  • 5 black peppercorns
  • 1 onion, finely sliced
  • 3 garlic cloves, crushed
  • 600g ripe tomatoes, chopped
  • 700g jar chickpeas
  • 2 large handfuls of baby spinach
  • 4 slices of bread
  • 100g manchego, grated
  • extra-virgin olive oil, to serve


  1. Pour a little oil into a frying pan set over a medium heat and fry the stale bread chunks for 3-4 minutes until lightly browned. Add the almonds, cumin seeds, cayenne pepper and peppercorns and toast for 1 min, then tip into a food processor and whizz with a splash of water to form a paste.
  2. Heat a little more oil in the pan and gently cook the onion for 10 mins until softened. Add the garlic and tomatoes and season well. Bubble for 20 mins, then add the chickpeas (along with their liquid from the can). Add the bread paste and bring to the boil, then simmer for a few minutes to thicken. Tip in the spinach and let it wilt, then check the seasoning and keep warm.
  3. Heat the grill to medium-high. Drizzle the sliced bread with oil and toast on one side, then flip over and lightly toast the other side. Top with the manchego and return to the grill to melt.
  4. Spoon the stew into individual bowls and serve with the cheese toasts and a drizzle of extra-virgin olive oil.

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