NEW CASTLE —
- 3 cups frozen shelled edamame, thawed (1 to 1 1/2 10-ounce bags)
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 1 large zucchini, diced
- 2 tablespoons minced garlic
- 2 teaspoons ground cumin (optional)
- 1 teaspoon ground coriander (optional)
- 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
- Salt sparingly to taste
Bring a large saucepan of water to boil. Add edamame and cook until tender, 4 to 5 minutes according to package directions. Drain.
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 another 3 minutes. 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.
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.
Serve over cooked brown rice or with whole wheat pita bread.