http://durgan.org/2021/January%202021/18%20January%202021%20Tempeh%20Chickpea/HTML/ 18 January 2021 Tempeh Chickpea
This is chickpea tempeh just the final cakes in pictures. Process is dehull, cook for about two hours gently boiling, drain well, mix tempeh starter about a teaspoon, place in molds and ferment for 40 hours. The result is perfect tempeh each cake is about a pound or six servings. The hulls on chickpeas are substantial and must be removed. Three types are made, soy, chickpea and lentil, and about 80 grams are consumed for breakfast. Tempeh is my main source of protean.