Chickpea tempeh made from scratch! Soy-free, gluten-free, it requires only 3 ingredients and some patience!
I recommend using the smallest chickpeas you can find for this recipe. White mold has trouble growing inside when using large garbanzo beans. If you still want to use garbanzo beans, roughly chop them after they are cooked, this way there will be less empty space inside the tempeh cake.
If you don’t mind soy, you can also use this tempeh starter.