Can be served as a side-dish, or to make into a vegetarian meal, serve with whole-wheat cous-cous or bulghur. This recipe is 30 min to table. Eating Well magazine. Fava beans are normally used for this dish, but edamame are a great substitution and easier to find. 4 servings

1 1/2 10 oz packages of frozon edamame, or about 3 cups, thawed
1 T extra virgin olive oil
1 large onion, chopped
1 large zucchini, diced
2 T minced garlic
2 t ground cumin
1 t ground coriander
1/8 t cayenne pepper, or to taste
1 28 oz can diced tomatoes
1/4 c chopped fresh cilantro or mint
3 T fresh lemon juice

1. Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes. Drain.

2. Heat oil in a large pan 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, corander and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.

3. 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.