Smoky Vegan Paella with Mushrooms and Worcestershire Twist | DishGen Recipe

Ingredients

• 1 ½ cups short-grain rice (such as arborio or bomba)
• 3 ½ cups vegetable broth, warmed
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 cup cooked chickpeas (canned, drained)
• 1 cup mushrooms, sliced (cremini or button)
• 1 medium tomato, diced
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• ¼ teaspoon ground cumin
• ¼ teaspoon cayenne pepper (optional for heat)
• 2 tablespoons Worcestershire sauce (vegan if preferred)
• ½ cup frozen peas
• 3 tablespoons olive oil
• Salt and black pepper to taste
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish