Vegetable Paella with Chickpeas

Name: Vegetable Paella with Chickpeas
Ingredients: 3 tablespoons olive oil; 1 medium onion, chopped; 3 large cloves garlic, minced; 1 medium red bell pepper, chopped; 1 large carrot, peeled and chopped; 1 ½ cups uncooked arborio rice; 1 (14 ounce) can fire-roasted diced tomatoes; 4 ½ cups low-sodium vegetable broth; heaping ¼ teaspoon saffron threads; 1 teaspoon smoked paprika; ¾ teaspoon fine sea salt; 2 cups halved green beans (trimmed first); ½ cup frozen peas; ¾ cup chopped artichoke hearts (from a can); 1 (15 ounce) can chickpeas, drained and rinsed; additional salt and red pepper flakes, to taste; fresh chopped parsley and lemon wedges, for serving