Chickpea and Spinach Paella with Artichoke Hearts - Chopped

Ingredients

• 1 medium onion chopped
• 2 cloves garlic minced
• 1 cup arborio rice
• 1 can (14 oz) artichoke hearts drained and quartered
• 1 can (15 oz) chickpeas drained and rinsed
• 2 cups vegetable broth
• 2 cups spinach leaves
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 1/2 cup frozen peas
• 1 tbsp lemon zest
• 2 tbsp olive oil