Hey,
I made a chickpea miso a couple of years ago (literal, not miso years). I've just gone to decant it and the mixture is d a r k. It is very very thick and almost smells like chocolate. I scraped the top inch off and had a little taste. It taste pretty good but I'm a bit shocked at making something nearly black from chickpeas.
What are everyone's thoughts? Annoyingly I've lost my recipe book but I did make it with the intention of fermenting it for at least a year.
https://imgur.com/a/Lopav2Y