Chickpea tempeh, hulling and splitting beans?

[salto]

Could anyone tell me if chickpeas need to be hulled and split? Thank you!

[cerbu]

koji grew well on them whole, for tempeh I would at list crack it

[RobertN]

Hi,
I neither crack or dehull chickpeas or soybeans. Not for Tempeh and not for Koji. I just cook them, steam them off to get them dry and the infest them with Aspergillus or Rhizopus.
Cheers

Robert

[salto]

Thank you both cerbu and RobertN, guess I just do the cracking, leave the hulls on and give it a try!

[Durgan]

Yes hull and split.
Hulling is simple and only takes a few minutes. Splitting is an offshoot of hulling.

Boil the beans for about 15 minutes, cool with cold water and work between the hands and pour of the hulls. Do this about five times and the beans are are hulled and split.

12 January 2019 Chickpea Tempeh
Posted on January 12, 2019 by Durgan
http://durgan.org/2019/12%20January%202 ... mpeh/HTML/ 12 January 2019 Chickpea Tempeh

One liter of Chickpea also called gabanzo beans were made into fermented tempeh. The chickpeas were washed,boiled for 45 minutes,cooled with water,rubbed together to remove the skins which were floated off about 5 times (the mycelium cannot permeate the skins in some cases if left on), the skinned beans were then pressure cooked for about a hour, cooled then starter added, it requires little starter. The treated beans were placed in ziplock bags for fermenting. The beans need air so holes were punched in the bags using an oven meat fork. Fermentation was about 24 hours a bit longer does no harm. The mycelium starter does its magic and the end product is a rich easily digestible protein.

[Durand]

chickpeatempeh.jpg (40.29 KiB) Viewed 4607 times

Maybe it depends on the starter that you use, but I get best results with whole chickpeas.