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Egyptian Edamame Stew

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
18 teaspoon cayenne (to taste)
28 ounces diced tomatoes
14 cup chopped fresh cilantro
3 tablespoons lemon juice


Bring a large saucepan of water to boil. Add edamame and cook until tender, 4 to 5 minutes. Drain. Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, about 3 minutes. Add zucchini and cook, covered, about 3 minutes more. Add garlic, cumin, coriander and cayenne. Stir in tomatoes and bring to a boil. Reduce heat, and simmer until slightly reduced, about 5 minutes. Stir in the edamame and heat through, about 2 minutes. Remove from heat and stir in cilantro and lemon juice.

Source: www.food.com