Egyptian Edamame Stew
An Egyptian-style vegetable and edamame stew flavored with cumin, coriander and cayenne.
⏱️ Prep: 30 min🍳 Cook: 30 min
Ingredients
| 1½ 10-ounce packages | frozen shelled edamame, thawed (about 3 cups) | |
| 1 tablespoon | 15 ml | extra-virgin olive oil |
| 1 | large onion, chopped | |
| 1 | large zucchini, diced | |
| 2 tablespoons | 30 ml | minced garlic |
| 2 teaspoons | 10 ml | ground cumin |
| 1 teaspoon | 5 ml | ground coriander |
| ⅛ teaspoon | 0.6 ml | cayenne pepper, or to taste |
| 1 28-ounce can | can diced tomatoes | |
| ¼ cup | 60 ml | chopped fresh cilantro, or mint |
| 3 tablespoons | 45 ml | lemon juice |
Instructions
- 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.
- 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.
- Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro (or mint) and lemon juice.
Tip: Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the "pods." For this recipe, you'll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.
Active time: 30 minutes. Ready in: 30 minutes. Makes 4 servings.
From http://www.eatingwell.com/recipe/249376/egyptian-edamame-stew/