Spring Vegetable Paella

Name: Spring Vegetable Paella
Ingredients: 1 14 ounce can vegetable broth; 1 cup drained canned garbanzo beans (chickpeas); 1 onion, chopped; 1 pound asparagus, trimmed, cut into 1 inch pieces; 1 tablespoon paprika; 1 teaspoon saffron threads, crushed; 1 teaspoon salt; 1/4 cup plus 1 tablespoon chopped fresh parsley; 1/4 cup plus 3 tablespoons olive oil; 12 ounces baby carrots (from about 4 bunches), trimmed, peeled; 2 1/4 cups arborio rice or medium grain rice; 2 cups water; 2 large fresh fennel bulbs (about 1 1/2 pounds total), trimmed, each cut into 8 wedges; 2 tablespoons chopped fronds reserved; 3/4 cup dry white wine; 4 garlic cloves, chopped; 4 plum tomatoes, chopped, seeds and juices reserved; 8 ounces 1 1/2 inch red skinned new potatoes, halved; 8 ounces turnips, peeled, cut into 3/4 inch pieces (about 1 1/2 cups)