Chickpea Moi Moi
Chickpea moi moi is a steamed savory pudding that swaps the usual black-eyed peas for peeled chickpeas. Moi moi is a Nigerian staple, and this version keeps its soft, sliceable texture. Peeling the chickpeas gives a smooth batter, and the onion, pepper and crayfish give it a savory backbone. Because it is steamed in molds, each portion comes out neat and easy to pack or serve.
Instructions
Soak the chickpeas until the skins loosen, then rub them to peel off the skins and drain the peeled chickpeas well.
Put the peeled chickpeas in a blender with chopped onion, pepper and crayfish. Add warm water and blend in batches until you have a smooth purée.
Pour the purée into a bowl. Season with salt and stir in the vegetable oil, adding nutmeg if you like, and mix well.
Divide the mixture among molds and set them in a steamer.
Steam for 40 minutes, then lift the molds out of the steamer and unmold the moi moi.
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