There is an Egyptian dish called ful medames, made with fresh fava beans. This is a variation using edamame instead.

2 – 3 c fresh shelled edamame
2 T olive oil
1 1/2 c chopped onion
2 c diced zucchini
2 T minced garlic, or to taste
2 t ground cumin
1 t ground coriander
1/8 t cayenne, or 1/4 t red pepper flakes
4 c chopped fresh tomatoes
salt and black pepper, to taste
1/4 c chopped fresh cilantro or other herb, or a combination
3 T lemon juice

1. Cook the edamame in a pot of boiling water for about 5 minutes. Drain and reserve.

2. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, for about 5 minutes, until softened. Add zucchini and cook for another 5 minutes. Add garlic, cumin, coriander, and cayenne. Stir until garlic and spices are fragrant, about a minute. Stir in tomatoes along with salt and pepper and stir to combine with contents of skillet.

3. Reduce heat some and cook mixture for about 15 minutes until tomatoes are starting to turn saucy but still retain their shape. Stir in the edamame and heat through. Remove from heat and stir in cilantro and lemon juice.