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Preparation
10 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Medium
Chickpea tempeh is a dish that will provide vegetarians with a rich amount of protein, enough to replace animal protein. If you are looking for a vegetarian dish from chickpeas that can be stored for a long time, then get cooking and try this recipe right away.
Ingredients for Chickpea Tempeh Serves 2
Chickpeas 400 gr (dry) Tempeh starter 1 teaspoon (3 – 5gr)
Ingredient image
How to make Chickpea Tempeh
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Boil the chickpeas
Prepare 400gr of dry chickpeas, wash several times with water until clean. Then, put the chickpeas into a pot, add water, and place it on the stove to cook over medium heat for about 60 minutes until the chickpeas are cooked, then turn off the heat.
Tip: You can also shorten the boiling time of the chickpeas by soaking them in water for about 3 – 4 hours before boiling them for 30 minutes.
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Let the chickpeas drain
After cooking the chickpeas, place them in a sieve and let them sit for about 10 minutes to drain.
Next, prepare a wide tray lined with paper towels, then spread the chickpeas out on the tray to dry quickly. Leave them for about 20 minutes to allow the chickpeas to dry naturally and cool down a bit.
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Ferment the chickpea tempeh
Place the dried chickpeas into a large bowl or basin. Next, add 1 teaspoon (about 3 – 5g) of tempeh starter and mix thoroughly for about 1 minute to coat all the chickpeas with the starter.
Divide the chickpeas into 2 portions and fill 2 zip bags. Then, seal the bags and press them tightly a few times to spread the chickpeas evenly in the bags and remove excess air.
Finally, place the bags of chickpeas in a tempeh incubator or into an oven to ferment. During the fermentation process, you need to maintain a temperature of around 31 degrees Celsius and the fermentation time will last for 36 hours.
Tip:- You can also wrap chickpea tempeh in banana leaves, dong leaves, or plastic bags depending on what materials are available at home.
- Depending on the condition of the starter, the fermentation time for chickpea tempeh may be shorter (only about 32 hours) or longer (up to 42 hours). Therefore, make sure to regularly check the fermentation status of the tempeh.
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Final Product
After the fermentation period, you will notice that the chickpeas are covered with a layer of white mold, the piece of tempeh has a light fragrance and forms a soft, elastic mass that is not crumbly, indicating successful fermentation of the tempeh.
Successfully fermented chickpea tempeh can be stored in the refrigerator for 2 days. If stored in the freezer, you can keep the tempeh for 1 month.
The above is how to make chickpea tempeh at home simply for you to easily follow and implement. Wish you a successful batch of chickpea tempeh on your first try!
