Egyptian Edamame Stew

Submitted by lucy k.

"Serve with couscous or pita bread. From Eating Well magazine."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 709.77 ml frozen shelled edamame
• 14.79 ml olive oil
• 1 large onion, chopped
• 1 large zucchini, diced
• 29.58 ml minced garlic
• 9.85 ml ground cumin
• 4.92 ml ground coriander
• 0.61 ml cayenne (to taste)
• 793.78 g diced tomatoes
• 59.14 ml chopped fresh cilantro
• 44.37 ml lemon juice

directions

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.