Egyptian Edamame Stew

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

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.