Organic Edamame Stew

• one 10-ounce package frozen shelled organic edamame, thawed
• 1 tablespoon extra-virgin olive oil
• 1 organic onion, chopped
• 2 organic zucchini, diced
• 2 cloves of organic garlic, minced
• 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne, or to taste
• one 35-ounce can diced organic tomatoes with juice
• 1/4 cup chopped fresh organic cilantro or mint
• 3 tablespoon fresh organic lemon juice

1. Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4-5 minutes. 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.
2. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cool until slightly reduced, about 10 minutes.
3. Sitr in the edamame and cook until heated through, about 2 minutes or more. Remove from heat and stir in cilantro or mint and lemon juice.