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.
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.
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.