Cagaar (Somali Spinach Stew)

Cagaar is the Somali word for green, and this vegan stew simmers spinach in a garlicky fresh tomato base with warm xawaash spices and a mild jalapeño kick. Serve it over rice or grits, and use ripe market tomatoes when you can.

Serves 4 · 40 minutes

Ingredients

For the stew

• 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 (below)
• 1½ tablespoons tomato paste
• 1 large jalapeño, halved
• 1¾ teaspoons fine sea salt

For the xawaash (makes 2 tablespoons)

• 4 teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground black pepper
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon ground cardamom
• ½ teaspoon ground turmeric

Instructions

1. To make the xawaash, put the cumin, coriander, pepper, cloves, cinnamon and cardamom in a small nonstick pan over low heat. Stir constantly for about 1 minute, until fragrant, then stir in the turmeric.
2. Heat the oil in a medium pot over medium heat until it shimmers, about 1 minute. Add the onion and cook, stirring now and then, until soft, 5 to 6 minutes.
3. Stir in the garlic and cook 1 minute. Turn the heat to medium-high, add the tomatoes and cover. Cook, stirring occasionally, until they collapse into a chunky sauce, about 5 minutes.
4. Add the spinach, cilantro, xawaash, tomato paste, jalapeño, salt and 1½ cups water. Lower the heat to medium, cover and simmer 18 to 20 minutes, stirring from time to time.
5. Remove the jalapeño before serving if you like.

Tips

• Okra, carrots, zucchini or cabbage are common additions alongside the spinach.
• Cagaar keeps, covered in the fridge, for 3 to 4 days.

Adapted from NYT Cooking.