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How to Make Chickpea Miso

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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.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 182 days, 30 minutes
  • Yield: About 3.5 pounds (fills two 1-liter jars)
  • Category: Fermented Foods
  • Method: Fermentation
  • Cuisine: Japanese-Inspired
  • Diet: Vegan

Ingredients

  • 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
  • 1/2 tablespoon fine salt (for topping)

Instructions

  1. Drain soaked chickpeas and place them in an Instant Pot or pressure cooker with 8 cups (2 liters) of water.
  2. Pressure cook for 5 minutes, then let the pressure release naturally for 20 minutes.
  3. Drain and cool the chickpeas to room temperature.
  4. Heat 1 cup of water in a saucepan for 2–3 minutes without boiling. Cool it to 122°F (50°C).
  5. Place koji rice in a bowl, pour warm water over it, stir gently, and soak for 1 hour.
  6. 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.
  7. Pack the paste tightly into two clean 1-quart (1-liter) jars, leaving 1/4 of the jar empty.
  8. Flatten the surface, sprinkle 1/2 tablespoon of fine salt on top, and cover with plastic wrap touching the paste.
  9. Place a weight on top and seal the jars with lids.
  10. Store the jars in a dark room-temperature area for 6 months without opening.
  11. 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.

Nutrition

Find it online: https://savorymomskitchen.com/how-to-make-chickpea-miso/