For the spelt vegetable pan, soak the spelt grains in cold water for one night.
The next day, strain and cook in boiling vegetable soup, covered, on low heat for 20 – 25 minutes. Remove from heat and let swell a little more with the lid closed.
Meanwhile, finely dice onions. Press garlic through a garlic press or chop very finely. Peel carrots and cut into slices. Clean bell bell pepper and cut into pieces. Wash sugar pea pods. Clean spring onions and cut into rings. Peel ginger and grate finely. Steam sugar snap peas and carrots in boiling hot salted water for 8 minutes. Then drain.
Heat oil in a frying pan and sauté garlic, onions, spring onions and bell bell pepper. Stir in vegetables and spelt and steam everything together for about 3 more minutes.
Season the spelt-vegetable pan with ginger, pepper and salt. Coarsely grate Parmesan cheese and sprinkle on top.