Cagaar (Spinach Stew)
Updated March 11, 2026
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil
1 large white onion, diced
8 garlic cloves, minced
5 medium tomatoes, diced
1 (16-ounce) bag frozen cut spinach
1 large handful cilantro leaves, roughly chopped
2 tablespoons xawaash (see Tip)
1 ½ tablespoons tomato paste
1 large jalapeño, halved
1 ¾ teaspoons fine sea salt
Nutritional analysis per serving (4 servings)
17 grams carbs; 144 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 5 grams fiber; 764 milligrams sodium; 6 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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 1½ cups 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.)
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
Comments
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
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!
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.
Wasn’t entirely sure I would like this, but ended up loving it! Followed the recipe in regards to spices. Took the seeds out of the jalapeño to reduce the heat. Used 18 oz fresh spinach, and added about 2 cups okra cut into 3/4 inch rounds (will use more next time). End product was “nicely warm” in regards to spiciness…not at all hot. Added some chicken thigh meat. So good!
Kind of odd that after you add the water you don’t bring it to at least a simmer before lowering the heat
Huge hit! Easy, cheap and full of flavor. It turned out we didn't have any ground coriander, so I tossed some curry powder in there. This is definitely going in the cook again folder.