Bok Choy & Chickpeas

This is a light dish that can be eaten on it’s own, or used as a side dish for fish or meat. Bok Choy is often cooked with garlic, shallots, or ginger, and tends to take on the flavour of whatever it is cooked with. Use chickpeas cooked from dry, or canned chickpeas, if others are not available.

AuthorSelina RoseCategoryDifficultyBeginner
Yields1 Serving
 1 cup Chickpeas (can be substituted for other bean)
 2 Heads Bok Choy
 1 tsp Ghee
 1 tbsp Olive oil
 1 Clove Garlic (chopped)
 To taste salt and pepper
1

Chop garlic and let stand.

2

Melt ghee in a frying pan over medium heat.

3

Add garlic and sauté until brown.

4

Thoroughly wash Bok Choy and separate leaves. Add to the pan and cover with a lid to allow it to wilt (2-3 minutes).

5

Add cooked chickpeas, salt and pepper and sauté until tender.

6

Remove from heat and drizzle with olive oil before serving.

Ingredients

 1 cup Chickpeas (can be substituted for other bean)
 2 Heads Bok Choy
 1 tsp Ghee
 1 tbsp Olive oil
 1 Clove Garlic (chopped)
 To taste salt and pepper

Directions

1

Chop garlic and let stand.

2

Melt ghee in a frying pan over medium heat.

3

Add garlic and sauté until brown.

4

Thoroughly wash Bok Choy and separate leaves. Add to the pan and cover with a lid to allow it to wilt (2-3 minutes).

5

Add cooked chickpeas, salt and pepper and sauté until tender.

6

Remove from heat and drizzle with olive oil before serving.

Bok Choy & Chickpeas
IngredientsDirections

Author: Selina Rose

A holistic nutritionist, writer, non-granola yogi, and coach dedicated to helping you find sustainability in your health so you can play full-out in life (whatever that looks like for you).