Egyptian Edamame Stew - cooking recipe

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

Preparation

Bring a large saucepan of water to boil.
Add edamame and cook until tender, 4 to 5 minutes. Drain.
Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, about 3 minutes.
Add zucchini and cook, covered, about 3 minutes more.
Add garlic, cumin, coriander and cayenne.
Stir in tomatoes and bring to a boil.
Reduce heat, and simmer until slightly reduced, about 5 minutes.
Stir in the edamame and heat through, about 2 minutes.
Remove from heat and stir in cilantro and lemon juice.