| 1 tbs olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1 onion, chopped |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 3 garlic cloves, chopped |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| 2 carrots, finely chopped |
1/2 carrots |
$1.49 per pound
|
$0.10 |
| 250 g spinach, frozen leaves |
62 1/2 g |
$1.79 per 10 ounces
|
$0.39 |
| 5 cups vegetable broth from 1 cube |
1 1/4 cups |
$3.69 per 32 ounces
|
$1.19 |
| 400 g chopped tomatoes, canned |
100 g |
$1.99 per pound
|
$0.44 |
| ½ tsp dried rosemary |
1/8 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.01 |
| ½ tsp dried thyme |
1/8 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 100 g uncooked quinoa, rinsed |
25 g |
$6.49 per 14 ounces
|
$0.41 |
| 250 g chickpeas, drained and rinsed |
62 1/2 g |
$1.25 per 16 ounces
|
$0.17 |
| Juice of ½ lemon |
1/8 lemon juice |
$2.19 per 15 fluid ounces
|
$0.03 |
| Total per Serving |
$2.87 |
| Total Recipe |
$11.47 |
Suggestions?