Egyptian Edamame Stew

This recipe was super easy and oh my goodness so delicious! It comes highly recommended. :)

3 cups edamame-I used the frozen variety still in their shells. It takes a little more prep time, but shelling edamame is therapeutic for me. :)
1 Tbsp extra-virgin olive oil
1 large onion, diced
1 large zucchini, diced
2 Tbsp minced garlic
2 tsp ground cumin
1 tsp ground coriander
1/8 tsp cayenne pepper
1 28-oz can diced tomatoes
1/4 c fresh cilantro, chopped (or mint)
3 Tbsp lemon juice

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until starting to soften-about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown-about 3 more 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. Remove from the heat and stir in cilantro (or mint) and lemon juice.

I'm not kidding-this recipe is 5 stars!!! Next time, though, I think I might try a little more cayenne and mint instead of cilantro.