Cagaar (Spinach Stew)
Published April 10, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
144 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 6 grams protein; 764 milligrams sodium
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 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.)
- 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.
This was really lovely. I used a bag of fresh baby spinach and also added chickpeas for heft. It was tasty, filling, and comforting. The xawaash is great - it adds real depth and interest to this otherwise simple stew. For another excellent use of xawaash, I highly recommend the Baasto iyo Suugo Tuuna (Pasta and Spiced Tuna Sauce) recipe on this site. We cook it frequently and it's delicious: https://body-change.today/recipes/1024650-baasto-iyo-suugo-tuuna-pasta-and-spiced-tuna-sauce%3C/a%3E%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">