http://durgan.org/2020/April%202020/8%20April%202020%20Chickpea%20Lentils%20Tempeh/HTML/ 8 April 2020 Chickpea Lentils Tempeh
Chickpea Tempeh was made.Method: Chickpeas were dehulled by boiling for 30 minutes and rubbing the peas together about 5 times and pouring off the hulls.The peas were then boiled 1.5 hours to soften. Removed and drained and cooled to room temperature. Two tablespoons of white vinegar were added and about half a teaspoon of tempeh starter. Care was taken to mix well. The peas were then placed in a cotton lined mold and placed in the fermenter set at 31C for 36 hours. The result was perfect tempeh. The block is cut into 9 pieces which is a serving and stored in the freezer and refrigerator until required. I eat a piece every morning.
