Vegetable paella

Ingredients

• 2 tablespoons rapeseed oil
• 1 teaspoon cumin seeds
• 1 medium onion, diced
• 2 cloves garlic, crushed
• 240g brown basmati rice
• 1 x 400g can chickpeas, drained (butterbeans make a tasty alternative)
• 1 reduced-salt vegetable stock cube, dissolved into 750ml hot water
• ¼ teaspoon saffron threads (alternatively, use ¼ teaspoon turmeric or smoked paprika)
• 300g green vegetables such as peas, green beans, broad beans, asparagus or courgette, trimmed and cut into bite-sized pieces
• 1 red pepper (orange or yellow also work), cut into thin strips
• ½ lemon, cut into 4 wedges