Heart Healthy Edamame Stew for a Cause

This recipe is for a cause.  Not just cause I wanted to try it, but a fellow blogger friend Jey @ The Jey of Cooking is asking for some foodie love!  Last year, her Mom received a life-saving heart transplant and is making great strides.  All that's is required is for us to make and blog a Heart Healthy Recipe between now and March 25th!  She is donating $1 for every entry received to the American Heart Association for the one year anniversary of her Mom's transplant.  With our help, maybe we can give someone a second chance!

 Edamame (soybeans) have been shown to lower LDL cholesterol.  They can be found shelled in the freezer section.  This stew is great served with couscous, or warm whole-wheat pita bread to soak up the sauce.  To eat as a snack, check out my post for Crispy Edamame with Garlic Sea Salt .

Ingredients:

• 1 10-ounce package frozen shelled edamame, thawed
• 1 Tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 2 medium zucchini, diced
• 2 plump cloves of garlic, minced
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 1/4 tsp. cayenne pepper, or to taste
• 1 35-ounce can diced tomatoes (with juice)
• 1/4 cup chopped fresh cilantro, or mint
• 3 Tbsp. fresh lemon juice

Preparation:

1. Bring a large saucepan of water to a boil.  Add edamame and cook until tender, 4 to 5 minutes.
2. Heat oil in a large saucepan over medium heat.  Add onion and cook, stirring occasionally, until soft, about 3 minutes.  Add zucchini and cook until the onions begin to brown.  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 cool until slightly reduced, about 10 minutes.
3. Stir in the edamame and cook until heated through, about 2 minutes more.  Remove from heat and stir in cilantro (or mint) and lemon juice.

~Eating Well for a Healthy Heart Cookbook (2008)