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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve with couscous or pita bread. From Eating Well magazine. Ingredients:
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 |
Directions:
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.
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