Vegan paella

Ingredients

• 2 generous pinches of saffron
• 1 tbsp tomato purée
• 2 tsp vegetable bouillon powder
• 2 tbsp rapeseed oil
• 2 onions (320g), finely chopped
• 2 red peppers, deseeded and diced
• 3 garlic cloves, finely grated
• 2 tbsp soft thyme leaves
• 200g brown basmati rice
• 2 tsp smoked paprika
• 320g frozen broad beans
• 320g courgettes, halved and sliced
• 15g flat-leaf parsley, chopped
• 1 lemon, cut into wedges

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