Bok Choy has healthy absorbable Calcium. Garlic is member of allium family, known for its cancer fighting properties. Carrots contain beta-carotene, a powerful antioxidant. What more could you ask for?
1 bunch Bok Choy and 2-3 bunches of Baby Bok Choy
1 red onion, small, diced in small pieces
1 pack of small carrots
1-2 garlic cloves
2 1/2 cps chickpeas, rinsed and drained
scant amount of veggie broth for sauteing
In large no-stick frying pan over medium high heat, heat the veggie broth. Wash the Bok choy, cut off the ends (like you do with celery); roughly chop all of the Bok Choy (greens and white stems.)
Put the onions, carrots and garlic into a food processor and chop up small. Put the onions, carrots and garlic into the pan with the veggie broth, and cook for 5-7 minutes. Then add the Bok Choy and chickpeas. Cover and cook until the Bok Choy is soft. This recipe is delicious and extra good the next day. Can be eaten for breakfast, lunch or dinner.