Cagaar (Spinach Stew)
Published April 10, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons olive oil
- 1large white onion, diced
- 8garlic cloves, minced
- 5medium tomatoes, diced
- 1(16-ounce) bag frozen cut spinach
- 1large handful cilantro leaves, roughly chopped
- 2tablespoons xawaash (see Tip)
- 1½tablespoons tomato paste
- 1large jalapeño, halved
- 1¾ teaspoons fine sea salt
Preparation
- Step 1
In a medium pot over medium heat, heat up 2 tablespoons of oil until the oil is shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened, 5 to 6 minutes.
- Step 2
When the onion has softened, stir in the garlic. After 1 minute, turn the heat to medium-high, mix in the diced tomatoes and cover. Cook until the tomatoes have broken down completely, stirring occasionally, about 5 minutes.
- Step 3
When the tomatoes have disintegrated into a chunky sauce, add in the spinach, cilantro, xawaash, tomato paste, jalapeño, salt and 1 ½ cups of water. Lower heat to medium, cover, and cook the cagaar for 18 to 20 minutes, stirring occasionally. Discard the jalapeño, if you’d like, before serving. (Cagaar can last for 3 to 4 days, covered and refrigerated.)
Tip
- To prepare your own xawaash blend, add 4 teaspoons ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground black pepper, ⅛ teaspoon ground cloves, ⅛ teaspoon ground cinnamon and ⅛ teaspoon ground cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant, then stir in ½ teaspoon ground turmeric. Makes 2 tablespoons.
Private Notes
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Cooking Notes
Alexa Weibel
This is one of the best recipes I've made in a long time: It's bright with jalapeño and cilantro; it's fresh; and it has enormous depth from the xawaash, despite the quick cook time. I also love that it uses mostly pantry ingredients. I'll be making this one again and again!
John johnson
why do you need to cook the spinach for another 20 minutes? I cook them until they are just cooked, not disintegrated, so as to keep as much as the nutritional content as possible.
Stephy
A few things I did that made it really pop: 1) I used veggie stock rather than water 2) I added a can of chickpeas for protein 3) I added a spoonful of ghee at the end for depth (makes it vegetarian rather than vegan) 4) I immersion blended roughly half of it
Hollis
I assume that I would add the okra, red chard, parsnip and cabbage (my choices) in Step 3, but how would I prepare my veggies? — cut up the okra, shred the cabbage, chop the peeled parsnip and the red chard stem, with the sliced leaves added after about 10 minutes in Step 3? If anyone can confirm or advise, I’d appreciate it.
Ricardo
I liked this recipe very much, made it with ghee, chard and carrots
WendyY
Delicious and easy dish! I added chickpeas (thanks Stephy :), cabbage, and carrots, and used our regular hot sauce instead of jalepeño. Served over rice, this was a perfect and filling dinner! We may also consider cooking eggs in it!?
ccxtinaw
Amazing dish and very easy. Followed some of the advice from folks below, plus I slow-roasted half the tomatoes (made a double batch) with garlic; used vegetable stock instead of water; added carrots and chickpeas; and finished with a couple of tbsps. of ghee. Unbelievably delicious. I suggest making a day in advance if you can so the flavors deepen.
Cathy
It's a great recipe as is, but it's also easy to change it up. I added 3/4 lb chicken breast cut up, 1 can of black beans, and bulked up the recipe ingredients. Dinner for days! Xawaash is a keeper.
Dawn
Add a zucchini, 2 carrots and a can of garbanzos. Use fresh spinach …one large and one small package (21 oz)
Carol S
Agree this was much better the next day. On the day of, it was OK, added hot sauce and chick peas for oomph. Lunch next day it had really nice depth of flavor. What I might do next time is prepare earlier in the day and then let it sit to reheat at dinner time.
summerhorse
This was so delicious and unique. Made almost exactly with two exceptions. I used garam masala as it has almost the same ingredients as the xawaash and I had it on hand. And as recommended by another commenter, I added a can of chickpeas to add some body. Will totally keep this on rotation.
Russ
A definite remake! Turned out well with canned tomatoes and seasonings on hand. Next time I'll have the cardamom to add to the xawaash (what a great word!).
Ellen
I used fire roasted tomatoes which were already crushed. My family loved the blended flavors.
saintsavory
This was truly delicious. Followed the suggestion to add a can of chickpeas, and made with cheese grits. Highly recommended.
Robbie B
I loved this stew. Like many dishes of this type, it rated 4 stars on the day I prepared it but 5 stars on the following day after it had mellowed and deepened.
Greek Lady
I added frozen chopped okra , extra water, canned diced tomatoes (14.5 oz) w 3-4 Campari chopped tomatoes. Served over brown rice- A+!
Carley
I chopped and added the whole jalapeño as well as some cayenne. It’s good either with or without chickpeas.
Carley
I chopped the jalapeño and added 1 t. cayenne. Loved it.
Kimberly
Made this along with Ahmed’s basbaas cagaar. What an incredible Friday night meal. We served over white rice. I will be making this again. I think next time I’d substitute the water in the cagaar with vegetable or chicken/beef broth. I think the spinach adds enough water to the dish, a little deeper flavor would be nice.
Nicole
This is fantastic! I browned some ground pork, set it aside to put back in at the end, and cooked the onions in the same pan. Also diced the jalapeño and cooked it with the onions, along with chayote squash. Jalapeño was a little on the weak side so I had to add some cayenne later. Served with coconut rice, this was perfect for a cold, stormy day. I bet it would be great with lentils, paneer cheese, or queso fresco.
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