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.
Chop garlic and let stand.
Melt ghee in a frying pan over medium heat.
Add garlic and sauté until brown.
Thoroughly wash Bok Choy and separate leaves. Add to the pan and cover with a lid to allow it to wilt (2-3 minutes).
Add cooked chickpeas, salt and pepper and sauté until tender.
Remove from heat and drizzle with olive oil before serving.