Caramelized Tempeh with Black Rice and Chickpeas

Mix soy sauce, ketchup, 1 tablespoon oil, and brown cane sugar in a bowl. Peel and crush the garlic and stir it in. Add the tempeh to the marinade and let it marinate in the refrigerator for at least one hour.

Preheat the oven to 200 °C. Place the marinated tempeh on a baking sheet and bake for 20–25 minutes until the marinade is caramelized. Baste occasionally with the remaining marinade during baking.

Cook the black rice according to package instructions along with the cinnamon stick, allspice berries, and cloves. After cooking, remove the spices, stir in ghee (or butter), and season with salt.