egyptian edamame stew

This stew sounds fancy, but it's not.  It's delicious and easy to prepare.  Most of the ingredients are likely in your cubbard.  I made it for the first time this past week and was delighted!  It's a new favorite.


Ingredients:

• 1 1/2 10-ounce packages frozen shelled edamame (about 3 cups)
• 1 tablespoon extra-virgin 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 pepper, or to taste (I added a bit more)
• 1 28-ounce can diced tomatoes
• 1/4 cup chopped fresh cilantro or mint
• 3 tablespoons lemon juice (I used all juice from small medium lemon)

Preparation:

1. Bring a large saucepan of water to a boil.  Add edamame and cook until tender, 4-5 minutes or according to the package.  Drain.
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 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 edamame and cook until heated through, about 2 minutes more.  Remove from heat and stir in cilantro (or mint) and lemon juice. 

Source:  www.EatingWell.com

Nutrition Facts:
Serving size:  about 2 cups
Per serving:  257 calories, 8 g fat, 1 g sat fat, 3 g mono, 0 mg cholesterol, 29 g carbohydrates, 15 g protein, 10 g fiber, 520 mg sodium, 304 mg potassium