Braised broadbeans, peas and leeks

This is a recipe I made last year and it raised many eyebrows at my work lunch table - Australians sort of forget broadbeans exist but think they are a wonderful idea. The photo below is from taste.com.au; as shown in the picture I normally serve this dish with grilled lamb.

INGREDIENTS
2 tbsp extra virgin olive oil
1 medium onion, sliced
2 cloves garlic, minced
2 leeks, trimmed and sliced
2 cups shelled broadbeans (I use frozen)
1 cup peas
1 tsp marjoram leaves, chopped
1 tsp oregano leaves, chopped
12 cherry tomatoes, halved
1/2 cup chicken or vegie stock
salt and pepper
4 tbsp parsley, chopped

METHOD
1. Heat olive oil in saucepan, gently fry onion and garlic for 30 seconds.
2. Add leeks, stir fry for 2 minutes.
3. Add broadbeans, peas, marjoram, oregano and tomatoes, stir for 1 minute until some liquid comes out of the tomatoes.
4. Add stock and a good few pinches of salt, simmer for 20 minutes.
5. Add chopped parsley and finish seasoning to taste, remove from heat and let it come to room temperature before serving.

From: The Sydney Morning Herald, Spectrum section, November 6-7 2010.