Middle Eastern Chickpea & Broccoli Recipe

During Pachamama Wellness Week (our week long celebration of free, virtual events centred around well-being for women, mamas, mums-to-be, partners, little ones and friends, from Monday 9 – Friday 13 November, 2020) we hosted a live cook along with Le’Nise Brothers to promote hormonal balance through nutrition.

Click on the video below to watch the live, and cook along with us. Ingredients list and cooking instructions below.

Middle Eastern Chickpeas & Broccoli 
Serves 2, Prep and Cook Time: 25 Minutes 


  • 1 medium onion, diced
  • 4 cloves of garlic, finely dice
  • 2 tbsp olive oil 
  • 2 x 400g chickpeas, drained and rinsed
  • 2 handfuls baby spinach
  • 1 medium broccoli, roughly chopped coriander,
  • 2 tbspcumin
  • 2 tbsp 
  • 6 tbsp natural yoghurt 
  • 1/2 lemon, juiced
  • fresh coriander 
  • sea salt
  • hot sauce (optional)

Cooking Instructions:

  1. Heat a pan (I love using a cast iron pan as it adds iron to your meal) to medium. When it’s hot, add the olive oil. When the olive oil is hot and sizzling, add the onion and 3 of the diced cloves of garlic and season with a pinch of salt. Turn the heat down and let them soften for 2-3 minutes. 
  2. Add 1 tbsp coriander and 1 tbsp cumin, stir and let cook for a minute. 
  3. Add the broccoli and another pinch of salt. Stir and let cook for 3-4 minutes or until the broccoli starts to soften. 
  4. Before you add in the chickpeas, make sure there’s no leftover liquid. I usually drain the chickpeas into a strainer, rinse them in the strainer and then leave the strainer in the sink so that all the liquid completely drains out. 
  5. Add the spinach and stir so the spinach is fully mixed in. This will cook quickly.
  6. Add the chickpeas and the rest of the dried coriander and cumin. Stir and let cook for 7-10 minutes so the chickpeas soften and the flavours blend. Taste and add more salt as needed.
  7. While this is cooking, mix the yoghurt with the garlic, the lemon juice and a pinch of salt. 
  8. Serve with the yoghurt sauce and a few splashes of hot sauce (optional) on top of the chickpea mixture and enjoy!

Classic Beef Bourguignon

Recipe by ByRuby

Makes 8 portions (Approximately 300g per portion)
Dairy free

This is always a hit for a dinner party or a cosy solo supper at home alone.  Use the best quality meat you can afford and you will truly taste the difference.  Cooking low and slow tenderises the meat beautifully and it will fall apart when cooked.  This dish tastes far better if left for a day after cooking so that flavours have time to intensify and penetrate the meat.  Serve with a baked potato or tagliatelle and a sprinkling of parmesan….


1.5kg diced organic / grass fed beef (chuck steak works well)
50g plain flour
2 large onions, diced
5 large carrots, peeled and diced
4 stick of celery, diced
3 sprigs of rosemary, finely chopped
5 sprigs of thyme leaves, finely chopped
3 garlic cloves, minced
2 fresh bay leaves
1 tablespoon of tomato puree
200g smoked streaky bacon, cut into small pieces
750ml bottle of red wine
1 beef stock cube with 1 liter of water or stock reduction equivalent
5 large carrots, peeled and cut into large chunks
500g chestnut mushrooms, quartered
½ bunch parsley
2 tablespoons of dijon mustard
Salt and pepper to taste


  1. Dust the diced beef in flour then brown the meat in batches in a large saucepan with a little oil. Once all the beef has been browned put aside.
  2. In the same pan wipe any burnt bits away, then add the onions and with a tablespoon of oil and a teaspoon of salt, sweat down until soft and translucent, about 8 minutes
  3. Once the onions are soft add the carrots and celery then cook for another 10 minutes or until the vegetables are soft.
  4. Add the chopped thyme, rosemary, garlic, bay leaves and tomato puree then cook for 5 minutes
  5. Add the bacon and cook for a further 5 minutes, then add the beef back into the pan
  6. Cover with red wine a turn down the heat to a low simmer. Reduce for 15 minutes then add the beef stock and water. Cook low and slow for 35 minutes
  7. Then add the mushrooms and chunky carrots, carry on cooking until the beef falls apart, about an hour or so, make sure the sauce doesn’t become too dry and keep topping up with water.
  8. Once the beef is soft take off the heat and add the mustard and parsley. Then season with salt and pepper to taste.

Freezing tips: In a freezable and microwaveable or oven proof container (see page .. for more information on freezing tips) portion out 300g of the beef casserole then once the mixture has cooled put the lid on and write a label ‘Beef bourguignon’ with a best before of 6 months. 

To reheat straight from frozen, microwave:  Put into the microwave for 3 minutes, take out of the microwave and remove the lid and stir, place the lid on top but not sealed closed then put the container back into the microwave and heat for another 5 minutes or until piping hot. Leave to stand for 3 minutes then serve.

To reheat straight from frozen, oven:  Preheat the oven to 180ºC (350ºF), Gas Mark 4. Take the lid off the oven proof container and then cover the top with foil to ensure the food will not dry in the reheating process.  Place on a baking tray and heat in the center of the oven for 40-45 minutes or until piping hot, Leave to stand for 3 minutes before serving.

About ByRuby

Seriously special, home-cooked food. That’s what ByRuby is all about. We source the finest produce from local, ethical suppliers then lovingly prepare all your favourite meals in small batches. Super fresh, nourishing dishes made with sustainability in mind, for you to enjoy whenever you like.

“As a busy chef, I knew what it’s like to have little time at home, but still crave proper home cooking. On my days off, I loved to visit farmers markets, meeting the producers so that I could buy the catch up day, the freshest veg and the most ethical, local meat. Then I’d come home and happily spend the day batch cooking all my favourite recipes. When friends started asking me to send dishes to them too, I knew something had begun.

ByRuby was born because I want to share the joy and comfort of home style cooking, using the very best ingredients available”

Buckwheat Pancakes

Like a lot of folks, we’ve upped our baking game in lockdown. So much so that we’ve been waking up to these buckwheat pancakes a lot! They are eggless, gluten free and delicious.

Details below. Have a go and let us know what you think! 🥞

350ml water
3 tbsp coconut oil
2/3 cup buckwheat flour
1 tsp baking powder
1/2 tsp sea salt
1 tsp vanilla essence or extract
Olive oil or rapeseed oil for frying
Toppings of your choice. For a sweet start try: berries, bananas, cinnamon, coconut yoghurt, nut butter. Or for something more savoury go with: cream-cheese, smoked salmon & rocket

1.Whizz up all ingredients in a blender
2.Heat up a spoon of olive or rapeseed oil in a non stick pan and heat
3.Pour enough batter in to make a pancake and swirl around to make a circle
4.Cook for a few minutes until bubbles appear, then flip and cook the other side

Thanks to nutritionist, Alice Godfrey, for the simple and easy to bake recipe.