1. Heat 10ml olive oil in a large skillet over medium heat, add 50g diced onion and cook for 3 minutes until soft, stir in 6g minced garlic, 50g diced zucchini, and 50g orange bell pepper, cook for 3-4 minutes until slightly tender. 2. Add 50g rinsed millet, 2g smoked paprika, 1g ground coriander, 0.1g saffron threads, salt and black pepper to taste, stir to coat. 3. Add 240ml water and 50g canned diced tomatoes, bring to a boil then reduce heat, cover and simmer for 15-18 minutes until millet is cooked and liquid is absorbed. 4. Stir in 120g chickpeas, 30g frozen edamame, and 50g quartered artichokes, cook for 2-3 minutes until heated through, remove from heat and stir in 5ml lemon juice and 1g lemon zest, garnish with 5g chopped fresh basil. 5. Serve warm.