egyptian edamame stew
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.
prep time
10 Min
cook time
10 Min
method
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yield
4 serving(s)
Ingredients
- 3 cups edamame
- 1 tablespoon olive oil
- 1 large zucchini
- 2 tablespoons garlic minced
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1/8 teaspoon cayenne pepper
- 1 can tomatoes diced
- 1/4 cup cilantro, fresh
- 3 tablespoons lemon juice
How To Make egyptian edamame stew
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Step 1Heat 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.
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Step 2Remove from the heat and stir in cilantro (or mint) and lemon juice.
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