This stew is great served with couscous, bulgur or warm whole-wheat pita bread to soak up the sauce.
* 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
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.
4 servings, about 2 cups each
Per serving : 257 Calories; 8 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 29 g Carbohydrates; 15 g Protein; 10 g Fiber; 520 mg Sodium; 304 mg Potassium