Tender chickpea stew with a little help from Koita almond milk, a pressure cooker, and a fourteenth-century Catalonian cookbook.

Disclosure: I was sent a case of Koita Foods almond milk and almond-coconut milk to sample and review, and all opinions are my own.  One of my favorite bits from any episode of Nigella Lawson’s many cooking shows is when she takes a moment to stand in front of her wall-to-wall bookcase teeming with cookbooks….