Egyptian Edamame StewThis is so good and your home smells wonderful for hours.
1 1/2 10-ounce packages frozen shelled edamame (about 3 cups), thawed
1 tablespoon extra-virgin olive oil
1 large sweet onion, chopped
1 large zucchini, cut into half moons
2 tablespoons minced garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper, or to taste
1 28-ounce can diced tomatoes
1/4 cup chopped fresh cilantro
3 tablespoons lemon juice
1. Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain. Or you can steam them.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more. Add garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes.
3. Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro and lemon juice.
Makes 4 servings, about 2 cups each. Per serving: 258 calories.
I serve this with saffron rice. Yum.
