Okay, so this is hardly authentic Egyptian cuisine, but this twist on Ful Medames from Eating Well is a great lunch for the week for a girl who has been enjoying a few too many tasting menus, steak dinners and all you can eat brunches over the past few weeks. I amped up the spice a bit (more cumin!) and made a few other substitutions based on the green veggies I had on hand.
But first, it’s May Day! Unfortunately I don’t get to dance around a may pole anymore (I have fond memories of that tradition!), but I do get to give you a recap of our April favorites!
Week 14 Favorite: Peanut Soba Noodle Salad with Edamame and Bok Choy
Week 15 Favorite: Parsnip Arepas with Chipotle Pulled Pork and Banana Mango Salsa
Week 16 Favorite: Carnitas Tacos with Tropical Slaw and Edamame-Avocado Salad
Week 17 Favorite: Quinoa Trail Mix Balls
Our monthly winner was a difficult decision this month, but after consulting with my personal taste tester, I’m going to go with the Carnitas Tacos with Tropical Slaw and Edamame Avocado Salad!
Egyptian Edamame Stew
From Eating Well
- 1 1/2 10-ounce packages frozen shelled edamame, cooked according to package
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 1/2 cup frozen peas
- 1/2 cup frozen spinach
- 2 tablespoons crushed garlic
- 2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 1/4 tablespoon paprika
- 1/8 teaspoon cayenne pepper, or to taste
- 1 28-ounce can diced tomatoes
- 1/2 teaspoon salt
- Juice from 1/2 lemon
- Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes.
- Add peas and spinach and cook, covered, until the onions are starting to brown, about 3 minutes more.
- Add garlic, cumin, paprika, 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 more.
- Remove from the heat and stir in lemon juice. Serve over cous cous.
Per serving: 257 calories; 8 g fat; 29 g carbohydrates; 15 g protein; 10 g fiber