Edamame (soybeans) have been shown to lower LDL cholesterol. They can be found shelled in the freezer section. This stew is great served with couscous, or warm whole-wheat pita bread to soak up the sauce. To eat as a snack, check out my post for Crispy Edamame with Garlic Sea Salt .
- 1 10-ounce package frozen shelled edamame, thawed
- 1 Tbsp. extra-virgin olive oil
- 1 large onion, chopped
- 2 medium zucchini, diced
- 2 plump cloves of garlic, minced
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/4 tsp. cayenne pepper, or to taste
- 1 35-ounce can diced tomatoes (with juice)
- 1/4 cup chopped fresh cilantro, or mint
- 3 Tbsp. fresh lemon juice
- Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes.
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 3 minutes. Add zucchini and cook until the onions begin to brown. 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 cool until slightly reduced, about 10 minutes.
- Stir in the edamame and cook until heated through, about 2 minutes more. Remove from heat and stir in cilantro (or mint) and lemon juice.