Cut the bok choy in half to separate the crunchy stems from the leafs. Chop the stems into uniform pieces for even cooking. Chop the leafs as thinly as preferred

Add Canola oil to a large pan on medium heat. Add the bok choy stems and chick peas then cook for 5 minutes

Add the bok choy leafs and calamari rings. Sprinkle all the spices diffusely over the pan contents

Cook contents until bok choy leafs become thin and wilted. Do not cook to long or the Calamari rings will become rubbery