Spring stew with legumes

Prepare the rice according to the instructions on the package. Cut the garlic into slices, the spring onion into pieces of 3 cm and the carrots at an angle of 1 cm.

Heat the olive oil in a large frying pan and spoon in the garlic, spring onions and carrot. Smother covered for 2 minutes.

Halve the snow peas, cut the peppers into strips and the vine tomatoes into pieces. Chop the basil coarsely. Spoon the drained black beans, drained chickpeas, snow peas, peppers, tomatoes, half of the basil and freshly ground pepper through the onion, root mixture. Let everything be covered gently for 8-10 minutes until the vegetables are al dente.

Then remove the lid and, if necessary, allow the excess moisture to evaporate. The vegetables may be in a thick sauce.

Serve the rice with the stew, put the cheese and the rest of the basil over it.