Egyptian Edamame Stew
(from fearama’s recipe box)
Prep time: 10 minutes
Cook time: 20 minutes
Serves 2 people
Categories: Gluten-Free, Soup
Ingredients
- 3/4 10-ounce packages frozen shelled edamame, (about 1 1/2 cups), thawed
- 1/2 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 1 small zucchini, diced
- 1 tablespoons minced garlic
- 1 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/16 teaspoon cayenne pepper, or to taste
- 1 14-ounce can diced tomatoes
- 1/8 cup chopped fresh cilantro, or mint
- 1 1/2 tablespoons lemon juice
Directions
-
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.