In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.

Add Seasonal Vegetables

Stir in the bell pepper, zucchini, carrot, and tomato. Cook for an additional 5-7 minutes, until the vegetables are tender.

Combine Chickpeas and Spices

Add the drained chickpeas, paprika, salt, and black pepper. Mix well to combine and cook for another 2-3 minutes.

Add Rice and Broth

Add the rice to the pan, stirring to coat it with the vegetable mixture. Pour in the vegetable broth and bring to a boil.

Simmer the Paella

Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.

Finishing Touches

Remove from heat and let the paella sit covered for an additional 5 minutes. Fluff the rice with a fork and stir in the chopped parsley before serving.