| 2 c. chickpeas, picked over and rinsed soaked overnight in ample water to cover |
1/3 cup |
$1.25 per 16 ounces
|
$0.18 |
| 1 Tbsp. extra virgin olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 1 c. coarsely minced onion |
2 tablespoons |
$0.79 per pound
|
$0.05 |
| 3 1/2 c. water |
1/2 cup |
n/a
|
|
| 1/3 c. coarse bulgur |
2 2/3 teaspoons |
$5.19 per 28 ounces
|
$0.05 |
| 1 tsp caraway seeds |
1/6 teaspoon |
$6.61 per pound
|
$0.01 |
| 1/2 tsp crushed red pepper flakes, plus more to taste |
0.08 teaspoon |
$3.29 per pound
|
$0.00 |
| 2 lb eggplant, (8 c.) peeled and cut into 1-inch chunks |
5 1/3 oz |
$1.99 per item
|
$0.66 |
| 3 Tbsp. tomato paste |
1 1/2 teaspoons |
$1.29 per 6 ounces
|
$0.06 |
| 2 Tbsp. tahini |
1 teaspoon |
$8.12 per 32 ounces
|
$0.04 |
| 2 x cloves garlic, up to 3 pushed through a press |
1/3 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 tsp grnd coriander seeds, plus more to taste |
1/3 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.03 |
| 1 1/4 tsp salt, or possibly to taste |
0.21 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 3 c. diced plum tomatoes, (about 1 lb.) |
1/2 cup |
$1.99 per pound
|
$0.33 |
| 2 c. cucumbers peeled, seeded and diced |
1/3 cup |
$1.69 per pound
|
$0.17 |
| 1/4 c. fresh lemon juice |
2 teaspoons |
$2.19 per 15 fluid ounces
|
$0.05 |
| 1/2 c. minced cilantro or possibly parsley |
1 tablespoon |
$1.09 per cup
|
$0.09 |
| 1 tsp salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| Total per Serving |
$1.77 |
| Total Recipe |
$10.60 |
Suggestions?