Egyptian Edamame Stew

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
10 Min
Cook:
10 Min

Ingredients

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  • 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

How to Make Egyptian Edamame Stew

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.

Printable Recipe Card

About Egyptian Edamame Stew

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




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