Egyptian Edamame Stew

• 3 cups frozen shelled edamame
• 1 tablespoon 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 (to taste)
• 28 ounces diced tomatoes
• 1/4 cup chopped fresh cilantro
• 3 tablespoons lemon juice

1. Bring a large saucepan of water to boil.
2. Add edamame and cook until tender, 4 to 5 minutes. Drain.
3. Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, about 3 minutes.
4. Add zucchini and cook, covered, about 3 minutes more.
5. Add garlic, cumin, coriander and cayenne.
6. Stir in tomatoes and bring to a boil.
7. Reduce heat, and simmer until slightly reduced, about 5 minutes.
8. Stir in the edamame and heat through, about 2 minutes.
9. Remove from heat and stir in cilantro and lemon juice.

edamame, olive oil, onion, zucchini, garlic, ground cumin, ground coriander, cayenne, tomatoes, fresh cilantro, lemon juice

Taken from www.food.com/recipe/egyptian-edamame-stew-215162 (may not work)