This stew is both tasty and incredibly easy! The addition of edamame gives the stew a real substance. I love recipes where you can sub in whatever you have on hand...I could see really loading up on the veggies in this one. Serve over brown basmati rice for an incredibly satisfying meal.
egyptian edamame stew
1 1/2 10-ounce packages frozen shelled edamame, (about 3 cups), thawed1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 large zucchini, diced (we used a carrot)
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 (we used passata as we're not fans of canned tomatoes...see here for more info.)
1/4 cup chopped fresh cilantro, or mint
3 tablespoons lemon juice
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.
recipe courtesy of eatingwell.com