http://durgan.org/2019/November%202019_/15%20November%202019%20Chickpea%20Tempeh/HTML/ 15 November 2019 Chickpea Tempeh
Half a liter of dried chickpeas were made into tempeh.
Procedure is wash, boil for 40 minutes to soften skins, remove hulls by rubbing and pour off under water. Place in water and boil gently for two hours to soften but not mushy. Cool and add tablespoon of vinegar to acidify slightly. Mix. Add half teaspoon of powdered starter and mix well. Place in cotton covered molds. Place in incubator set to 31C for about 45 hours. Chickpeas take about double the soy fermenting time to be ideal.Store in freezer for long term storage or in the fridge for immediate use.