Oven temperature: 190 °C/375 °F
In a small bowl, mix saffron with lemon juice.
In a paella pan or large ovenproof skillet, sauté onion, garlic, mushrooms, bell pepper, zucchini and chickpeas over medium heat for 5 minutes while stirring.
Add rice and cook for 2 to 3 minutes, stirring constantly. Add the white wine and cook while stirring for 2 to 3 minutes. Add stock and cook for 5 minutes, stirring occasionally. Add all other ingredients, mix and bake in the oven for 15 to 20 minutes or until the rice is cooked.