Egyptian Edamame Stew

Malinda Coletta

By
@Professorchef

A riff on the Egyptian classic ful medames, a highly seasoned fava bean mash, this version is made with easier-to-find edamame. Edamame (fresh green soybeans) have been shown to lower LDL cholesterol. They can be found shelled in the freezer section.


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

10 Min

Ingredients

3 c
edamame
1 Tbsp
olive oil
1 large
zucchini
2 Tbsp
garlic minced
2 tsp
cumin
1 tsp
coriander
1/8 tsp
cayenne pepper
1 can(s)
tomatoes diced
1/4 c
cilantro, fresh
3 Tbsp
lemon juice

Directions Step-By-Step

1
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 edamame 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.
2
Remove from the heat and stir in cilantro (or mint) and lemon juice.

About this Recipe

Course/Dish: Bean Soups, Other Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy