This homemade chickpea miso is a rich, savory, and gently sweet fermented paste inspired by traditional Japanese miso. Made with just three simple ingredients, it develops deep umami and buttery notes over time, making it a rewarding long-term kitchen project that results in a truly special condiment.
Why You’ll Love This Recipe
This recipe is surprisingly simple despite its long fermentation time. It uses only three wholesome ingredients and requires very little hands-on work. Chickpeas create a mellow, slightly sweet miso that is less salty than many store-bought versions and completely soy-free. Once aged, it can be used in countless dishes, from soups to marinades, adding depth and complexity that cannot be rushed or replicated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
18 ounces (500 g) dried chickpeas, soaked overnight
18 ounces (500 g) koji rice
1 cup (240 ml) water
1/2 cup (175 g) coarse salt
Directions
Drain the soaked chickpeas and add them to an Instant Pot or pressure cooker. Cover with about 8 cups (2 liters) of water. Pressure cook for 5 minutes, then allow the pressure to release naturally for 20 minutes. Drain and let the chickpeas cool to room temperature.
Heat 1 cup of water in a small saucepan for 2 to 3 minutes without bringing it to a boil. Remove from heat and allow it to cool to about 122°F (50°C).
Place the koji rice in a mixing bowl, pour the warm water over it, stir gently, and let it soak for 1 hour to soften.
Transfer the cooked chickpeas, soaked koji rice with its soaking water, and coarse salt to a food processor. Process for 1 to 2 minutes until a smooth, thick paste forms. All chickpeas should be fully puréed.
Prepare two clean 1-quart (1-liter) glass jars. Pack the miso paste very tightly into the jars, pressing firmly to remove air pockets. Fill the jars only up to about three-quarters full.
Flatten the surface and sprinkle about 1/2 tablespoon of fine salt over the top. Cover the surface with plastic film touching the paste, then place a heavy weight on top to prevent air bubbles from forming during fermentation.
Seal the jars with lids and store them in a dark place at room temperature for 6 months without opening.
After 6 months, transfer the miso to smaller jars and store it in the refrigerator. It is now ready to use.
Servings and timing
Prep time: 30 minutes
Aging time: 182 days
Total time: 182 days and 30 minutes
Yield: about 3.5 pounds of miso (fills two large jars)
Serving size: 1 tablespoon
Variations
You can experiment with other legumes such as white navy beans for a similar mild flavor. Adjusting the aging time will also change the flavor profile; a longer fermentation will produce a deeper, more robust miso. For a slightly sweeter result, you can reduce the aging time by a few weeks.
Storage/Reheating
Once fermented, store chickpea miso in airtight containers in the refrigerator. It will keep well for over a year thanks to its salt content. This recipe does not require reheating; simply stir it into hot dishes or dissolve it in warm liquid as needed.
FAQs
What does chickpea miso taste like?
It has a mild, slightly sweet, and savory flavor with rich umami and buttery notes, similar to white miso.
Is this miso salty?
It is less salty than many traditional misos, with a balanced sweetness and gentle saltiness.
Can I use canned chickpeas?
No, dried chickpeas are essential for proper texture and fermentation.
Why is koji necessary?
Koji contains the cultures needed to ferment the chickpeas and develop miso’s signature flavor.
What happens if mold forms?
Surface mold usually indicates air exposure. In most cases, the miso should be discarded for safety.
Do I need special fermentation equipment?
No, clean glass jars, a weight, and a dark storage space are sufficient.
Can I ferment it longer than 6 months?
Yes, longer aging will deepen the flavor, though 6 months already produces excellent results.
Where should I store the jars while fermenting?
Keep them in a dark place at stable room temperature, away from direct sunlight.
Can I reduce the salt?
Reducing salt is not recommended, as it helps prevent harmful bacteria during fermentation.
How do I use chickpea miso?
It works well in soups, marinades, sauces, dressings, and stews.
Conclusion
Making chickpea miso at home is a simple yet deeply satisfying process that rewards patience with incredible flavor. With minimal effort and just a few ingredients, you can create a unique, versatile condiment that enhances countless dishes and showcases the beauty of slow fermentation.
This homemade chickpea miso is a soy-free fermented paste made with chickpeas, koji rice, and salt. It develops deep umami flavor over 6 months of aging and can be used to enhance soups, sauces, and marinades.
Drain soaked chickpeas and place them in an Instant Pot or pressure cooker with 8 cups (2 liters) of water.
Pressure cook for 5 minutes, then let the pressure release naturally for 20 minutes.
Drain and cool the chickpeas to room temperature.
Heat 1 cup of water in a saucepan for 2–3 minutes without boiling. Cool it to 122°F (50°C).
Place koji rice in a bowl, pour warm water over it, stir gently, and soak for 1 hour.
In a food processor, combine the cooked chickpeas, soaked koji rice (with soaking water), and coarse salt. Blend for 1–2 minutes until a smooth paste forms.
Pack the paste tightly into two clean 1-quart (1-liter) jars, leaving 1/4 of the jar empty.
Flatten the surface, sprinkle 1/2 tablespoon of fine salt on top, and cover with plastic wrap touching the paste.
Place a weight on top and seal the jars with lids.
Store the jars in a dark room-temperature area for 6 months without opening.
After fermentation, transfer miso to smaller jars and refrigerate for storage and use.
Notes
Only use dried chickpeas for correct fermentation results.
Ensure all tools and jars are clean to prevent contamination.
Do not reduce the salt content—it ensures food safety during fermentation.
Koji is essential as it provides the fermentation culture.
The miso keeps in the fridge for over a year once aged.
