Another week, another recipe! Don’t blame me, blame my foodie tendencies. I just love experimenting with food, I can’t help myself.
Since I began my healthy living lifestyle early last year, I seriously look forward to cooking and eating. Sometimes I even cook when I’m not hungry. You see, once I get an experimental recipe in my head, I just have to create it for my own peace of mind.
Today’s dish is recreated from a Nigerian classic. The dish is known as moi-moi and is normally made with beans. However, I bought chickpea for the first time and decided to give it a go with chickpea instead.
And since you’re seeing it here on my site, then you know it went down fabulously!
Things You’ll Need(measurements are not strict go with what you prefer)
2 cups of already boiled and ready to eat chickpea(or as much/little as you like depending on how many muffins you want to make) I bought them dry and cooked it for 50 minutes in a pressure cooker, rather than using canned ones.
1 medium sized onion bulb
2 cloves of garlic(optional, you don’t taste it but get the nutritional goodness)
2 long sweet pepper
1 small scotch bonnet(optional if you don’t like spicy)
A hand full of Wild Rocket vegetable(or as much/little as you like. Again this is optional but since it doesn’t compromise the taste, I added it for the nutritional goodness)
2 tablespoon of coconut oil(or any other healthy oil option)
2 cubes of Maggie and a pinch of salt
1 tin of tuna(can also use corn beef, chicken pieces, bacon, diced hard boiled egg, whatever you like really!) Traditionally, diced boiled egg is used; but I’ve used corn beef previously and I loved it!
As you can see, the vegetables I’ve used are mostly optional, so don’t worry about measurements here, you should know how you like food to taste, so if you like spicy add more/less scotch bonnet, etc. If you use more/less chickpea just adjust the vegetables to your preference also. It doesn’t compromise the dish, but remember to add/reduce Maggie cubes depending on what you do!
1. Put them all in a blender and add 2 cups of water(more as necessary) until it blends to a smooth paste.
2. Lightly oil your muffin tray or ramekins if you have those.
3. Put a scoop into each muffin pocket then add the flaked tuna, and then add another scoop to fill it up. Do this in all the ‘pockets’ of the muffin tray.
4. Place muffin tray in the centre of a pre- heated oven of 190 degrees.
5. Leave for about 40 minutes or until tooth pick comes out clean.
6. Take tray out to cool, dish and enjoy!
The Chickpea Muffin can be eaten on it’s own or used as a side dish to accompany salads, custard, or whatever tickles your fancy.
Nutritious and yummy is the way to go! Healthy doesn’t mean starve yourself. When food is this good, there’s no reason for a cheat day 😉