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egyptian edamame stew

(1 rating)
Professorchef avatar
Recipe by
Malinda Coletta
@Professorchef
North Providence, RI

A riff on the Egyptian classic ful medames, a highly seasoned fava bean mash, this version is made with easier-to-find edamame. Edamame (fresh green soybeans) have been shown to lower LDL cholesterol. They can be found shelled in the freezer section.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 10 Min

Ingredients For egyptian edamame stew

  • 3 c
    edamame
  • 1 Tbsp
    olive oil
  • 1 lg
    zucchini
  • 2 Tbsp
    garlic minced
  • 2 tsp
    cumin
  • 1 tsp
    coriander
  • 1/8 tsp
    cayenne pepper
  • 1 can
    tomatoes diced
  • 1/4 c
    cilantro, fresh
  • 3 Tbsp
    lemon juice

How To Make egyptian edamame stew

  • 1
    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 edamame 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.
  • 2
    Remove from the heat and stir in cilantro (or mint) and lemon juice.
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