Print

Homemade Chickpea Miso Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 11 reviews

This Chickpea Miso recipe offers a delicious homemade alternative to traditional soybean miso, using soaked chickpeas and koji rice fermented into a flavorful paste. The step-by-step instructions detail soaking, cooking, fermenting, and aging the miso over six months, resulting in a versatile and probiotic-rich ingredient perfect for soups, sauces, marinades, and dressings.

  • Author: Chef
  • Prep Time: 15 minutes (plus overnight chickpea soaking)
  • Cook Time: 25 minutes (5 minutes pressure cooking plus cooling and preparation)
  • Total Time: 6 months and 40 minutes (including 6 months fermentation time)
  • Yield: Approximately 2 quarts (2 liters) of chickpea miso
  • Category: Condiment
  • Method: Instant Pot
  • Cuisine: Japanese
  • Diet: Vegetarian

Ingredients

Chickpea Miso Ingredients

  • 18 ounces dried chickpeas (soaked overnight)
  • 18 ounces koji rice
  • 1 cup water
  • 1/2 cup coarse salt

Instructions

  1. Preparation: Drain the soaked chickpeas and add them to an Instant Pot or pressure cooker. Cover with about 8 cups (2L) of water and pressure cook for 5 minutes. Allow the pressure to release naturally for 20 minutes, then open and drain the chickpeas. Set aside and let cool to room temperature. Alternatively, chickpeas can be cooked on the stovetop, but expect a longer cooking time.
  2. Preparing Warm Water: Pour 1 cup of water into a small saucepan and heat over medium heat for 2-3 minutes without boiling. Remove from heat and cool the water until it reaches approximately 122°F (50°C).
  3. Hydrating Koji Rice: Place the koji rice in a medium mixing bowl, pour in the warm water, and stir. Let the mixture sit for one hour to hydrate.
  4. Processing Mixture: Transfer the cooled cooked chickpeas, soaked koji with water, and salt to a food processor. Process for 1-2 minutes until a nearly smooth paste forms, with no large chickpea chunks remaining. If necessary, process in batches to ensure smoothness.
  5. Preparing Jars: Clean two 1-quart (1L) glass jars thoroughly. For sterilization, bake the empty jars at 300°F (150°C) for 20 minutes, then allow them to cool completely.
  6. Filling Jars: Wearing gloves or using clean hands, form the miso mixture into balls and press them tightly into the jars, one layer at a time, ensuring no air pockets remain. Fill the jars to about 3/4 full.
  7. Adding Salt and Weights: Flatten the miso surface and sprinkle about 1/2 tablespoon of fine salt on top. Cover the surface with plastic film, pressing it to touch the miso. Place a heavy object inside the jar on top of the plastic film to prevent air bubbles during fermentation; for example, a plastic bag filled with coarse salt.
  8. Aging: Close the jars with lids and store them in a dark, room-temperature location. Allow the miso to ferment undisturbed for six months. Avoid opening the jars during this time to prevent mold growth.
  9. Storage After Aging: After six months, transfer the matured miso to smaller jars and store in the refrigerator. The miso will keep for several months and can be used in soups, marinades, sauces, dressings, and more.

Notes

  • Soaking dried chickpeas overnight significantly reduces cooking time and improves texture.
  • The natural fermentation process requires patience; the miso develops flavor over six months.
  • Ensure all equipment and jars are properly sterilized to avoid contamination.
  • Use gloves or clean hands to prevent introducing unwanted bacteria during packing.
  • The weight inside the jar prevents air bubbles and supports proper fermentation.
  • Avoid opening the jar before six months to prevent mold formation.
  • Store the finished miso in the refrigerator for long-term freshness.

Find it online: https://cheftinaskitchen.com/homemade-chickpea-miso-recipe/