Prep time 15 mins Cooking time 30 mins Serves 4 2 tbsp olive oil 2 garlic cloves, crushed 2 onions, chopped 2 large Yukon potatoes, peeled, cubed and parboiled 1 cup cauliflower florets 500ml vegetable stock 1 cup canned chickpeas, drained and rinsed 50g runner beans, trimmed and cut into large pieces 1 large carrot, cleaned and finely chopped Pomegranate pearls and chopped mint or basil, to garnish Onion mixed with a little sumac, to garnish (optional) 1 Heat oil in a large pan and add garlic. Stir until slightly cooked and then add onions. Continue to sauté on medium heat until the onions are soft but not coloured, about 2 minutes. 2 Add potatoes and cauliflower and sauté on high heat until the vegetables are glossy. 3 Add vegetable stock and bring to the boil. Now add chickpeas and runner beans, cover and let it simmer until the potatoes and cauliflower are cooked. 4 Now add carrot and let it simmer for another 1-2 minutes. Check for seasoning. 5 Take the pan off the heat and ladle the vegetable broth into a large serving bowl. Garnish and serve.