One of my customers said that she can’t eat miso because she is allergic to soy, so I said that I would try to make some chickpea miso. Here it is;

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I used my standard rice miso recipe but replaced soybeans with chickpeas. I soaked and cooked the chickpeas 2 instead of 4 hours. Then, when cooled, divided them into two batches, so I could make a 1 year and a 2 year miso.

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We only have to wait 1 year to find out if it is good. If it is, I’ll continue to make small batches and gradually adjust the recipe to optimize it for the different nutrient structure of chickpeas.

I tried making miso with yellow peas several years ago, but nobody liked it, including myself, so I have stuck to soybeans since then.

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