Egyptian Edamame Stew

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 3 cups frozen shelled edamame
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 large zucchini, diced
• 2 tablespoons minced garlic
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/8 teaspoon cayenne (to taste)
• 28 ounces diced tomatoes
• 1/4 cup chopped fresh cilantro
• 3 tablespoons lemon juice

Recipe

• 1 bring a large saucepan of water to boil.
• 2 add edamame and cook until tender, 4 to 5 minutes. drain.
• 3 heat oil in a large saucepan over medium heat. add onion and cook, covered, stirring occasionally, about 3 minutes.
• 4 add zucchini and cook, covered, about 3 minutes more.
• 5 add garlic, cumin, coriander and cayenne.
• 6 stir in tomatoes and bring to a boil.
• 7 reduce heat, and simmer until slightly reduced, about 5 minutes.
• 8 stir in the edamame and heat through, about 2 minutes.
• 9 remove from heat and stir in cilantro and lemon juice.