30 Minute Miso Chickpea Stew Recipe

If you're looking for a simple meal that's hearty, nutritious, and bursting with umami flavor, this Vegan Miso Chickpea Stew is for you. Packed with plant-based protein from garbanzo beans, essential amino acids from miso paste, and creamy depth from plant milk, this stew is the ultimate comfort food. Whether you're making it in a large pot on the stovetop or using a pressure cooker, this dish is beginner-friendly and full of cozy goodness.

What Makes This Recipe Special?

• Rich, savory umami flavor from red miso and Better Than Bouillon
• Creamy yet hearty texture thanks to chickpeas and a little mashing with a potato masher
• Easy to customize—swap ingredients based on what's in your kitchen
• Nutritious and gut-friendly, thanks to the fermentation vessel that gives miso its probiotics
• Simple yet deep flavors using aromatics, spices, and a well-balanced broth

Other Chickpea recipes to try!

• Quick Vegan Chickpea Patties
• High Protein One-Pot Chickpeas & Beans Recipe
• Lebanese Chickpea Stew with Za'atar
• Easy Vegan Chana Masala
• Chickpea Butterbeans Pearl Couscous Soup

Key Ingredients

1. Miso Paste (Essential Umami Boost)

Miso is a fermented soybean paste that gives this stew its signature depth of flavor. Both red miso and white misowork well, but brown rice miso adds an extra nutty flavor. Miso is packed with essential amino acids and helps support immune systems.

2. Aromatics (Garlic, Onion, Fresh Ginger)

Sautéing aromatics in olive oil or sesame oil creates a rich, flavorful base. Fresh ginger adds warmth, while garlic and onion contribute a garlicky oil aroma that enhances the umami.

3. Better Than Bouillon (Flavor Bomb)

This concentrated vegetable base intensifies the cooking liquid, adding seasoning soups and gravies with a rich umami punch. It blends well with miso for an extra savory stew.

4. Vegan Cheese & Plant Milk (Creaminess Factor)

A little bit of vegan cheese melts into the broth, giving a luscious, very smooth miso texture. Plant milk (like oat or cashew) adds creamy miso chickpeas vibes without overpowering the dish.

5. Seasonings and Spices

A mix of soy sauce, red pepper flakes, and maple syrup balances salty, spicy, and sweet notes. A sprinkle of sun-dried sea salt enhances the flavors, while lime juice brightens everything at the end.

6. Greens (Nutrient Boost)

Adding greens like kale or spinach at the end of cooking preserves their color and nutrients. They wilt into the stew, adding freshness and vibrancy.

How to Make Vegan Miso Chickpea Stew

1. Sauté the Aromatics

• Heat olive oil or sesame oil in a large pot over medium heat.
• Add onions, garlic, and fresh ginger, cooking until fragrant.

2. Bloom the Spices

• Stir in red pepper flakes and let them release their nutty flavor.
• Add a small amount of tomato paste for depth.

3. Add Miso and Better Than Bouillon

• Whisk red miso or white miso into warm water to dissolve it.
• Stir in Better Than Bouillon and mix well.

4. Add Chickpeas and Simmer

• Toss in cooked beans (garbanzo beans), along with vegetable broth.
• Simmer for 15 minutes to let the flavors meld.

5. Add Plant Milk and Greens

• Pour in your choice of plant milk for a creamy miso chickpea texture.
• Stir in fresh greens and let them wilt.

6. Adjust Seasonings and Mash for Thickness

• Use a potato masher to break up some of the chickpea mixture, thickening the stew.
• Taste and adjust with soy sauce, maple syrup, or lime juice as needed.

Variations & Substitutions

• Protein Swap: Replace garbanzo beans with crispy chickpea for a crunchier texture.
• Miso Twist: Use brown rice miso for a richer, nutty flavor.
• Nutty Option: Stir in a spoonful of peanut butter for extra creaminess.
• Spice Level: Add more red pepper flakes if you like it spicy.
• Texture Boost: If you prefer a chunkier stew, skip the potato masher step.

FAQs

1. Can I make this in a pressure cooker?

Yes! Sauté aromatics first, then pressure cook everything (except greens) for 10 minutes. Stir in greens and plant milk at the end.

2. How do I store leftovers?

Store in an airtight container in the fridge for up to 5 days. Freeze for longer storage.

3. Can I use a different plant milk?

Absolutely! Oat, almond, or cashew milk all work well.

4. What if my stew is too salty?

Balance it with a little maple syrup or extra plant milk.

5. Why mash the chickpeas?

Using a potato masher thickens the stew naturally, making it extra creamy without extra starch.

6. What’s the best miso for this recipe?

Red miso for a deeper flavor, or white miso for a milder taste. Brown rice miso adds extra nuttiness.

Top Tip & Hint

🔹 Top Tip: For the best results, always dissolve miso in a little water before adding it to hot liquid. This prevents clumps and keeps the umami flavor smooth.

💡 Hint: If you're making this for the first time, start with small amounts of miso and adjust to taste.

Enjoy your Vegan Miso Chickpea Stew—a nourishing, umami-rich, and incredibly cozy dish!