Chickpea Tempeh is a unique product that combines the tradition of Southeast Asia with traditional Greek raw materials.
Chickpeas give a special aroma to Tempe, a sweet aftertaste and tight texture. Visually it is not much different from soybean tempe. It stands out for its full taste, its many applications in the kitchen and its high content of protein, fiber and probiotics.
In a pan, pot or in the oven, chickpea tempeh is capable of starring in all your culinary explorations. It brings another dimension to the use of chickpeas!
Tempe has generally
been studied for its nutritional benefits and contribution to good health. Chickpea tempeh, compared to Soy Tempeh, has a milder taste, sweeter, without the taste of beans, while its textu
re is just as tight as that of soy tempeh and more “grainy”.
How it is produced
Chickpea tempeh is produced by a natural and traditional fermentation process, which includes whole chickpeas and a fungus (Rhizopus Oligosporous). Chickpeas are cooked in water with organic apple cider vinegar and then mixed with the fungus, before being left in a special heat chamber to ferment for 36-42 hours. By the end of this time, chickpeas are tied in a tight bar, due to the white mycelium that the fungus forms around them which is the result of the fermentation process.
Due to its high absorbency of proteins, Chickpea Tempeh is an excellent source of vegetable protein, as well as fiber. It is low in fat
and cholesterol and is an ideal choice for vegetarians and vegans, or those looking for a healthy low-fat protein. As a fermented product, compared to raw chickpeas, Chickpea Tempeh has much lower levels of antinutrients, which makes it more digestible and its nutrients more bioavailable.
The fermentation process itself creates such conditions which provide:
- Bioavailable proteins. Fermentation converts proteins into amino acids, making them easier assimilated by our body. Content: 15g of protein per. 100g of product = (women 30%, men 25% of SIP, approx)
- Easy digestion. Provides more nutrition, reducing the antnutrients (trypsin inhibitor, phytic acid) that make legumes indigestible and bind nutrients.
- Source of isoflavones, plant phyto-estrogens. Isoflavones are phytochemicals (phytoestrogens) that provide many health benefits and help prevent many diseases. They are found in soybeans, chickpeas and other legumes.
- They reduce the risk of developing cancer cells
- Improve bone health by reducing osteopenia and calcium loss
- Relieves the symptoms of menopause, replacing the loss of estrogen that causes the symptoms.
- They reduce cholesterol, through their antioxidant action.
- Probiotic action, derived from the fermentation process. Probiotic bacteria protect the body as a whole (more effective immune system, healthy intestines, assimilation of food and nutrients, anti-inflammatory action, etc.), contributing to a healthy microbiome and acting against pathogens such as salmonella and E. coli.
- Energy and good nerve function. The supply of B-complex vitamins enhances nerve function, digestion and absorption of nutrients, blood formation and energy conversion of our food.
How to use
Chickpea Tempe goes well with Mediterranean cuisine and traditional Greek recipes. It replaces any animal protein in tomato sauce dishes, goes with any sauce, fried, in salads, pasta, rice etc.
Replace a piece of meat with Chickpea Tempeh and cook it in the same way.
Experiment with new marinades, such as a spicy Mexican Chimichurri sauce, or a Japanese marinade for Yakitori, but also try it in a casserole dish instead of chicken or just experiment with its endless possibilities.
Preservation and handling
Peace by Peas Chickpea Tempe is an unpasteurised product, packaged in a vacuum and sold frozen to maintain longer shelf life. It can be stored for up to 9 months in the freezer from its production date. If thawed (it takes 1-2 hours) and the package is not opened, it can be stored in the refrigerator and consumed within 10 days.
Once the bag is opened, it must be kept in the refrigerator and consumed within 4-5 days.
As time goes on, especially if you have it in the fridge, you may notice that:
a. its colour changes, from white to more yellow and brown
b. develops black spots, which are the fungus’s Rhizopus seeds.
This happens because it is a living product and its fermentation continues.
The microorganisms continue to mature and differentiate the colour, texture and taste of Tempeh.
Do not worry about these phenomena, they are aesthetic and it is absolutely safe to consume Tempeh!