Recipe Image

Egyptian Edamame Stew

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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 of well-stocked supermarkets. This stew is great served with couscous, bulgur or warm whole-wheat pita bread to soak up the sauce.”


    • 1½ 10-ounce packages frozen shelled edamame, (about 3 cups), thawed
    • 1 tablespoon extra-virgin olive oil
    • 1 large onion, chopped
    • 1 large zucchini, diced
    • 2 tablespoons minced garlic
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • ⅛ teaspoon cayenne pepper, or to taste
    • 1 28-ounce can diced tomatoes
    • ¼ cup chopped fresh cilantro, or mint
    • 3 tablespoons lemon juice


  • 1 Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain.
  • 2 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 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.
  • 3 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.
  • Tip: Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the “pods.” For this recipe, you'll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.
ALL RIGHTS RESERVED © 2019 Printed From 11/14/2019