Living January - Curried Chick Peas and Bok Choy Salad

Cumin and Curry Spiced Garbanzo salad with Bok choy 2

It has been an interesting start to the year and a pretty eventful month. For one, we have had record amount of snow dumped in the city leading to more than one day of disruptive transit and other services. But, the beauty of the "morning-after" is irrefutably ethereal!

In the night, as the gentle flakes dance down in intoxicated frenzy pulled down by the forces of gravity and cover everything in a white, virgin shroud, the night becomes illuminated with pure glow. It's the perfect scene to behold before going to bed and dreaming happy thoughts.

A NYC street

The next day, in the warm light of the day, the snow laden tree branches tipping downwards ever so slightly with their gentle, pure burden makes one want to reach out, jump even, to grab some of that softness and bring that magic, of the night, back into your lives...especially that perfect look is going to be rather short lived :)

Having a record snow dump also makes you want to cuddle under blankets, stay there longer, enjoy hearty meals inside while the world looks like it's sleeping under all that white. The only little issue with that is coming right off December, it can be a little too hearty for the wardrobe.. :)

Garbanzo Beans

And, that was the cause of the second major event this month. I took a very close re-look at my diet and decided that some changes were in order. You see, although I am a South Indian, where rice is the staple, I was never much of a rice eater, preferring rotis on a daily basis.

That was the luxury of living in India and mum cooking. But, since I started cooking myself, I found rice and carbs in general, far more convenient to put on the table and over the years. It obviously had some not-so-great results. So, I decided to cut down significantly there... so no rice or processed pasta for a month!

Cumin and Curry Spiced Garbanzo salad with Bok choy top view

Now, the challenge was to find substitutes that would leave not craving for these. Rice was relatively easy, although a bit more tedious and needed some time planning. I simply switched to making fresh rotis. As to pasta, so far so good. Today's salad was one of my lunches. Simple, light and filling ... and very healthy!

Curried Chick Peas and Bok Choy Salad

1 can of cooked chickpeas
2 bok choy stems, cleaned, leaves separated
1/2 small onion, diced fine
1 clove of garlic, minced
1/2 tsp minced ginger
1 jalapeno, deseeded and diced small
handful of grape tomatoes
1 tsp ground turmeric
1 tsp ground cumin
1 tsp curry powder
Olive oil and salt as needed

Drain the chick peas and set aside. Saute the onions, garlic and ginger lightly in olive oil until softened. Add the dry spices and salt and saute for a couple of minutes. Add the chick peas and saute covered on low for a few minutes to let the beans pick up the flavor.

Increase heat to medium high, add the bok choy and jalapeno and cook covered until the stems are soft. Do not add any water; the sweating greens will provide enough moisture and they cook quickly.

Transfer to plate. Add the chopped tomatoes and serve immediately.