Cut both of your ends off the loaf, chop them into small chunks and roughly chop up your almonds.

Pour a splash of olive oil into a large sauté pan and add the bread chunks for around 5 minutes until they start to turn slightly brown. Add the almonds, cumin and cayenne to the pan and cook for a further 2 minutes.

Remove the bread and almond mixture from the pan and tip into a blender. Whizz the mixture up with a splash of water to create a crumbly paste. Leave the mixture to the side until needed.

Slice your onions finely and add them to the sauté pan with a pinch of salt. Finely slice your garlic cloves. Once the onions are soft, add the tomatoes and garlic and the white wine, then allow them to simmer for about 15 minutes.

Add the almond and bread mixture to the pan and give it a good stir until it starts to thicken slightly. Add the stock and then the chickpeas with their water and let the stew cook for a further 10 minutes. Season with lots of pepper. Add the spinach and give it a good mix.

It’s finally time to make your manchego toasties. Slice the rest of your bread so that there is enough for at least two toasties each, then toast until slightly browned. If you want to add a bit of extra flavour to your toasties, spread a layer of 'Nduja paste on your toasted bread, and then add your manchego. Don’t be scared to add extra manchego on your toastie as it melts away quite quickly.

To serve, place your chickpea stew in a large bowl with your manchego toasties. Drizzle with extra olive oil and garnish with some parsley, then tuck into this healthy delicious stew. Enjoy!