Let’s show you How to Make Chickpea Moi Moi.
Chickpea Moi Moi is an easy recipe you can think of. It looks and tastes better than bean Moi Moi. So amazingly, you can not even differentiate between the two.
I don’t cook Moi Moi because the processes involve peeling of beans to blend, but after a whole struggle, it will be the most frequent meal to eat.
How to Make Chickpea Moi Moi
You can get 10 wraps of chickpea Moi Moi with the following ingredients:
- 1½ cups chickpeas
- 2 sweet peppers (fresh paprika)
- 1 big seasoning cube
- 2 cooking spoons vegetable oil
- 1 habanero pepper (atarodo)
- 2 tablespoons ground crayfish
- 1 root of ginger and garlic
- 2 onion
- 2 teaspoons ground nutmeg
- Salt (to taste)
- Warm water (for grinding and mixing)
Things you need to note before cooking
- Use dry chickpeas. Do NOT use canned chickpeas because they are already cooked.
- You can use chickpea flour to prepare Chickpea Moi Moi if that’s all you have.
- Sweet peppers (fresh paprika) add a nice peachy color to Chickpea Moi Moi, use tatashe. Tatashe is spicy, so if you do not like spicy food, after adding tatashe, there may not be any need to add habanero pepper.
- When grinding the beans, use just enough water to help the blades of your blender rotate.
- For a spicy taste, use tasteless and odorless vegetable oils.
Tools and Equipment for Chickpea Moi Moi
- Uma leaves (Etere)
- Aluminum foil bags.
- You can use aluminum bowls.
- Rinse and soak the chickpeas in cool or lukewarm water for at least 1hours. You can peel it by rubbing it between your thumb and index finger.
- Pour the chickpea in a sieve to drain; after that, pour in a bowl.
- Rinse, remove the seeds, and chop the sweet peppers, ginger, garlic to help your blender.
- Dice the onions and habanero pepper.
- Add the chopped sweet peppers, onions, ginger, garlic, habanero pepper, ground crayfish, and seasoning cube (crushed) into the bowl of soaked chickpeas.
- Mix thoroughly.
- Blend with warm water till you get a smooth puree. For the quantity of water to use: when blending, add water to just under the level of chickpeas in the blender.
- Pour into a bowl. Add the oil and salt to taste.
- Mix thoroughly and scoop into containers of your choice and cook in a steam pot. Don’t put much water in the pot to avoid water entering the Moi Moi.
- Cook for 1 hour; although it depends on the quantity, you can increase the hours if the recipe is much. If the water in the post dries up as you cook, add more water.
- When the recipe is done, bring out the wraps of Moi Moi and spread them on a tray to cool down.
Chickpea Moi Moi can be stored in the freezer for longer days, making it easy to consume. All you need is to bring out the quantity you want to eat, allow it to defrost then warm it back in the steaming pot.
Serve while still hot but not scalding with Jollof Rice, Peppered Fish, Fried Plantains, Vegetable Garnish.