Slice the dark green ends from the pak choi leaves and finely slice the lighter, tougher parts.
Heat the oil in a saucepan, add the carrots and onion and sauté for 3-4 mins. Stir in the chickpeas, chopped pak choi and sultanas and continue to cook for 2-3 mins. Pour in the sauce and 50-100ml water and simmer for 3-5 mins. Stir in the dark green parts of the pak choi then divide between 4 bowls.
Serve.