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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.
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.
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 before serving.