Moimoi or moinmoin is a very popular food in Nigeria, most homes have it for breakfast especially on weekends. Chickpeas moimoi is the same as the normal moimoi but I used chickpeas because it has more nutrients and fibers compare to the popular beans used in making moimoi, red lentils is also a good substitute for making moimoi.
Chickpeas moimoi requires more time when using in for moimoi, it takes time to peel and definitely when cooking, but it worth it! Just like the regular moimoi you could use any proteins of your choice to garnish it. I used chopped cooked liver, shrimps, fish, and eggs. I didn’t boil the eggs before adding them to the mixture, I cracked and added them at the final minutes to reduce the cooking time of the eggs but feel free to use hard boiled eggs.
You might want to try;
- 2 Cups Chickpeas (Soaked and skin peeled)
- 1 Big Red bell (Tatashe)
- 1 Rodo
- 1 Big Onion (or 2 small)
- ¼ Cup Olive oil (or your choice; divided)
- Garnish of your choice (I used, cooked liver, eggs, fish and shrimps)
- Seasoning powder/cube
- Salt to taste
Check the chickpeas and make sure no dirt or stones, rinse then soak the chickpeas with cold water, you could soak until when you pick one and the skin peels off. It takes longer time compare to the black eyed peas.
- Rinse again and blend with habanero/rodo, red bell and half of the onion (if you’re using a big onuntil you have smooth paste. Add water as you blend, chickpeas require more water than the normal black-eyed peas.
Pour into a big bowl, and mix, add oil, an egg, seasoning powder/cube and salt then mix very well. If you must add more water, make sure it is done after the oil has been incorporated if not the oil won’t mix well with the batter. Add the remaining onion (chop and continue to mix. If you need to add more water to loosen it up make sure it’s not watery, check the seasoning and readjust if necessary.
Add water in a big pot and heat over medium-high heat. If you’re using ramekins or any containers, you’re using make sure you grease them very well with oil then pour the beans batter make sure you don’t fill to the brim. DO NOT USE ALUMINUM FOIL, NYLON/PLASTIC/TINRamekins, teacups, mugs are all suitable for steaming moimoi. I used a round baking pan and lined with parchment paper then greased with oil before pouring beans batter into it.
- Add whatever toppings you’re using I didn’t boil the eggs before adding them. I added fish, livers then crack the eggs over the batter when the moimoi is almost done. You can use hard boiled eggs just add them when you’re adding other toppings, cover and steam, add more water to the pot when it’s drying out and the moimoi is not fully cooked.
To test if the moimoi is done gently poke with a toothpick and if it comes out clean it is done, allow to rest.
Serve and enjoy.
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