Sumac-Crusted Tempeh over Chickpea and Cauliflower Mash
Fermented tempeh steamed then crusted in sumac, over a mash of cauliflower and chilled chickpeas instead of potato.
- 250 g tempeh
- 600 g cauliflower
- 400 g chickpeas
- 1 tbsp sumac
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 3 tbsp extra-virgin olive oil
- 1 pc lemon
- 2 pc garlic
- 15 g flat-leaf parsley
- 30 g pumpkin seeds
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- Step 1
Drain and rinse the chickpeas and chill them in the fridge for at least 12 hours. Cooked-then-cooled starch retrogrades into resistant starch, which is the whole reason this step exists.
Method
- Step 1
Steam the sliced tempeh over boiling water for 10 minutes. This hydrates it and takes out the bitterness. Pat it thoroughly dry.
- Step 2
Steam the cauliflower florets for 10-12 minutes until tender, adding the chilled chickpeas for the last 2 minutes to warm through.
- Step 3
Let the cauliflower sit in a colander for 3 minutes so the steam water drains, or the mash will be thin.
- Step 4
Blend the cauliflower and chickpeas with 2 tbsp of the olive oil, the crushed garlic, the lemon juice, half the cumin, salt and pepper until thick. Keep warm.
- Step 5
Mix the sumac, remaining cumin, smoked paprika, salt and pepper and press it firmly into both sides of the tempeh.
- Step 6
Heat the remaining oil in a heavy pan over medium-high heat and sear the tempeh for 3-4 minutes a side, to deep brown but not black.
- Step 7
Spoon the mash onto plates, lay the tempeh over it, and scatter with parsley and toasted pumpkin seeds.
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