Meal Idea Monday: Egyptian Edamame Stew

19 Sep

Egyptian Edamame Stew from http://www.eatingwell.com

Good morning! I have a great vegetarian dish for you today. It’s Egyptian Edamame Stew from Eating Well. It can be served over couscous or warm whole wheat pita bread. Yummy! Be sure to make a double batch of this so that you can bring one batch to your friend who is sick or just had a baby, etc, and one batch to feed your family. I hope you’re all having a fabulous day!

EGYPTIAN EDAMAME STEW

Source: Eating Well

Ingredients

  • 1 1/2 10-ounce packages frozen **shelled edamame, (about 3 cups), thawed
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 1 large zucchini, diced
  • 2 tablespoons minced garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper, or to taste
  • 1 28-ounce can diced tomatoes
  • 1/4 cup chopped fresh cilantro, or mint
  • 3 tablespoons lemon juice

Directions:

  1. 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.
  2. 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.
  3. 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.

 ENJOY!!

 

 

 

 

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