Edamame Stew

Edamame can be found shelled in the
freezer section of supermarkets.
This stew is great served with couscous,
bulgur or warm whole wheat pita
bread to soak up the sauce.

Ingredients:
1 1/2 10-ounce packages frozen-
shelled edamame, (about 3 cups)
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
1 28-ounce can diced tomatoes
1/4 cup chopped fresh cilantro

Directions:
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.
3 tablespoons lemon juice