The chickpea, thought to have originated in the area of southeastern Turkey and Syria, is a common and beloved staple throughout the vast, diverse cultural heritage of Southwest Asia, the Middle East, all the way to Morocco and Spain on both sides, north and south of the Mediterranean Sea. The chickpea, Cicer arietinum, is also known by its Spanish name, Garbanzo bean. It is classified as a pulse, a non-oil seed legume, in contrast to soybeans or peanuts, which have a much higher fat content. The chickpea is one of the earliest cultivated legumes in human history, and one of the most easily digestible.

With its balanced and satisfying taste, Chickpea Miso has been a family favorite for seasoning soups for many years. It has a certain sumptuous quality and adds new life to the evolving cuisine of our planetary culture, where hummus is not offended to hear tahini say, “Miso happy!” when it mixes with Chickpea Miso to make delicious spreads!
Chickpea miso is warm yellow in color, deepening darker with age.

Ingredients: Deep well water, lightly polished organic brown rice, organic chickpeas, sun-dried sea salt, organic sea vegetables, and koji culture. Gluten-free and soy-free.

Nutrition Facts: Serving Size 1 tsp. (6g) Servings Per Container: 75; Amount Per Serving: Calories 10, Fat cal. 0; Total Fat 0g, 0%; Sodium 170mg, 7%; Total Carbohydrate 2g, 1%; Sugars 0g; Protein 0g. (% Daily Value)

I just wanted to tell you that I just tried all of the miso that I bought. It is the most awesome miso I have ever had in my whole life. I mean I just cannot tell you how fabulous this miso tastes compared to what I have been eating. — Lisa C., Lexington, KY