Egyptian Edamame Stew

From Eating Well, February 2007
Serves 4

About 3 cups shelled edamame
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 large zucchini, diced
2 tbsp. minced garlic
2 tsp. ground cumin
1 tsp. ground coriander
1/8 tsp. cayenne pepper, or to taste
1 28-ounce can diced tomatoes (or fresh chopped tomatoes)
1/4 cup chopped fresh cilantro, or mint
3 tbsp. 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.

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