Method:
1 Heat oil in a large frying pan over medium-high heat. Add garlic and pork, cook for 2-3 minutes or until golden. Add chickpeas, beans, potatoes, rosemary and stock, bring to the boil, reduce heat to medium and cook for 4 minutes.
2 Add tomatoes, broccoli stems and peas, cook for a further 4 minutes or until vegetables are tender. Stir in butter and herbs and season to taste. Serve.