Discover the new chickpea miso from Finestra sul Cielo. A soya-free, unpasteurised miso made with 47% organic chickpeas, fermented rice and sea salt. It is made according to traditional Japanese methods and fermented for 2 to 3 months, giving it a rich, mild flavour that combines the sweetness of chickpeas with the umami taste of traditional miso. Very versatile in the kitchen, it can be used to prepare a rich miso soup, vegetable stews, as a dressing or even to add a savoury touch to a delicious toast with tahini, avocado and chickpea miso.
Ingredients: chickpeas* (47%), fermented rice* (34%), sea salt, water.
Dissolve it in a little water and add it at the end of cooking.
| kcal | 163 |
|---|---|
| kJ | 686 |
| Fats | 2,1 |
| Of which, saturated | 0,3 |
| Carbohydrates | 26 |
| Of which sugars | 19 |
| Dietary fibre | 5,2 |
| Proteins | 6,8 |
| Salt | 11,8 |
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Discover the new chickpea miso from Finestra sul Cielo. A soya-free, unpasteurised miso made with 47% organic chickpeas, fermented rice and sea salt. It is made according to traditional Japanese methods and fermented for 2 to 3 months, giving it a rich, mild flavour that combines the sweetness of chickpeas with the umami taste of traditional miso. Very versatile in the kitchen, it can be used to prepare a rich miso soup, vegetable stews, as a dressing or even to add a savoury touch to a delicious toast with tahini, avocado and chickpea miso.
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