Directions:

1. Heat the oven to 400°F. Line a sheet pan with a silicone mat or parchment. Crack the egg into a small bowl, add 1 pinch salt, 1 teaspoon water, and whisk with a fork until smooth. Roll out the puff pastry on a lightly floured surface into a 10x10-inch square. Cut into 6 rectangles (a pizza wheel works well here). Set on the prepared sheet pan. Brush each piece with the egg wash. Bake for about 20 minutes, rotating the pan halfway through, until the pastry is puffed and golden brown.
2. While the puff pastry is baking, start on the chickpea stew: Add the butter to a large, high-sided saucepan and set over medium heat to melt. When it’s foamy, add the diced onion, carrot, and celery. Season with 2 teaspoons salt and stir. Cover the pan and cook for 10 minutes, stirring a couple times. Remove the lid, add the garlic, and stir. Continue to cook, uncovered and stirring occasionally, until the vegetables are tender, about 10 more minutes.
3. Add the flour to the vegetable mixture and stir until it’s incorporated. Cook for about 2 minutes, to get rid of that raw flour taste. If you’re using the water, stir in the bouillon paste and miso paste until incorporated. Slowly add the seasoned water to the vegetables while constantly stirring. Now slowly add the milk, also while constantly stirring.
4. Let the mixture come to a simmer. While it does, add the black pepper, plus more salt to taste. After it comes to a simmer, let it cook for a few minutes to thicken, stirring slowly but constantly.
5. Add the peas, chickpeas, and parsley. Continue to cook until it’s as thick as you like. Season again with salt, pepper, and miso to taste.
6. Serve the chickpea stew in bowls, with a square of puff pastry on top.