Egyptian Edamame Stew

This dish is described as "a riff on the Egyptian classic ful medames, a highly seasoned fave bean mash" in the planner/recipe-book where I found it. It's easy to make, and light but filling; I ate it first with quinoa for dinner, and later enjoyed the leftovers with some whole wheat pita bread.

Ingredients
About 3 cups shelled edamame (meaning, beans are out of the shell)
1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 large zucchini, diced
2 tablespoons minced garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
1 28 oz can diced tomatoes
1/4 cup chopped mint
3 tablespoons lemon juice
(optional: original recipe called for 1/8 teaspoon cayenne pepper, which I did not add, but you may want to try)

To make
1. Cook the edamame according to package directions: bring a pot of water to a boil and toss in the beans, for about 5 minutes if the edamame has been thawed, longer if they are still frozen.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until they start to soften (~3 minutes)
3. Add zucchini and cook, covered, until onions start to brown (~another 3 minutes)
4. Add garlic, cumin, and coriander (and cayenne pepper, if using) and cook, stirring, until fragrant (~30 seconds)
5. Stir in tomatoes and bring to a boil. Reduce heat to a simmer and cook until slightly reduced (~5 minutes)
6. Stir in the edamame and cook until heated through (~2 minutes)
7. Remove from heat and stir in mint and lemon juice.