Egyptian Edamame Stew Recipe

Name: Egyptian Edamame Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups frozen shelled edamame, 1 tablespoon olive oil, 1 large onion, chopped, 1 large zucchini, diced, and more.

Yes, Egyptian Edamame Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egyptian Edamame Stew

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