Turkish-style Garbanzo Bean and Eggplant Stew | Oregonian Recipes

Ingredients

• 2 medium-large eggplants
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, minced
• 3/4 teaspoon cumin seeds
• Salt
• 5 cloves garlic, minced
• 1 1/2 to 2 teaspoons aleppo pepper (see note)
• 2 tablespoons pomegranate molasses (see note)
• 2 1/2 cups chicken or vegetable broth
• 2 bay leaves
• 1 14-ounce can diced tomatoes, well-drained
• 1/2 cup oil-packed or rehydrated sun-dried tomatoes, drained, finely chopped
• 1 1/2 15.5-ounce cans garbanzo beans, rinsed and drained (2 cups)
• 1 bunch fresh spinach, well-rinsed and chopped (or one 6-ounce bag)
• Granulated sugar to taste
• 2 to 3 cups hot cooked bulgur or rice
• Plain yogurt or sour cream