Egyptian Edamame Stew

January/February 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.8 (156 votes)

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.

"If you love the "Mexican" flavors of cumin and cilantro, you will love this easy, quick to table meal. Just made tonight and served over brown basmati rice. This is so good, easy, and flavorful, it reminds me why eating vegetarian at...
Egyptian Edamame Stew

36 Reviews for Egyptian Edamame Stew


My family really loved this recipe and found it was even better the next day when the flavors had a chance to marry and absorb more. I served it over quinoa. Very yummy, hearty and easy! Will definitely make again!


I expected a hit since I love all of the ingredients but this did not work for me. Since it is so healthy I will try it again with some of the other user modifications. Flavors were really flat.

Quick, easy & YUMMY!

Made this tonight based on the positive reviews. It was SO easy and quick to make and best of all - delicious! I didn't have zucchini but ended up throwing in onion, carrot, red bell pepper, celery and a green onion. Might add more of the garlic/spices next time and I agree that the fresh cilantro/lemon juice is a must. Served it over couscous. Can't wait to take the leftovers to work tomorrow!!!


This was my first time cooking with edamame, though I've eaten several edamame recipes in the past. I made a few changes to the recipe, because, as a vegetarian, I'm always trying to find healthy ways of adding protein to a meal without just heading straight for dairy or eggs. Edamame is already pretty high protein, which is nice, but I threw in some seitan to amp it up a bit more and make it a bit heartier. Rather than serving over rice, I cooked up some quinoa, which is also great for protein as far as grains go. Instead of serving over the quinoa, I just mixed it all together. Rather than a stew, it was more like a hearty grain dish. I threw it in some tupperware and ate it for just about every meal over the next few days -- tons of protein and relatively low calorie -- and it was delicious cold too (what can I say, I don't have a microwave, and sometimes I just don't feel like firing up the stove). My only regret is that, although I love the concept of quinoa, I can't cook it properly to save my life. Overall, this was a great recipe, and I'll be trying it again soon.

easy, delicious, high protein
Comments (1)


Anonymous wrote 2 years 49 weeks ago

To cook the quinoa, try

To cook the quinoa, try toasting it a bit first in a dry pan. Keep stirring it until it starts to pop (about 2-3 minutes). It really helps the flavor. Once it comes to a boil, reduce heat to VERY low and let it simmer until done. Also, keep the recipe proportion as stated. I find that doubling or halving the recipe for quinoa does not work very well.


This recipe was delicious! I love edamame, but I have never cooked with it. It was simple to do and very quick to put together. I would recommend this recipe to anyone. I served it over long grain rice (its all I had on hand), but next time I will try it over couscous. I feel great eating a vegetarian dish because its healthy but its also good for the environment.

Flavor, Spices, Edamame

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