| 2 Tbsp. sunflower seeds pan-toasted |
2 teaspoons |
$2.39 per 7 1/2 ounces
|
$0.02 |
| 1 tsp extra virgin olive oil |
1/3 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 6 ounce eggplant (skinny variety) |
2 oz |
$1.99 per item
|
$0.25 |
| 1/4 tsp fennel seed crushed |
0.08 teaspoon |
$2.10 per 1 1/4 ounces
|
$0.01 |
| 3 x cloves garlic crushed |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 1Â 1/2 c. cooked garbanzo beans rinsed and liquid removed |
1/2 cup |
$0.89 per 15 ounces
|
$0.25 |
| 1 Tbsp. chili pwdr New Mexican |
1 teaspoon |
$5.29 per 2 1/2 ounces
|
$0.19 |
| 2 tsp paprika sweet, to taste |
2/3 teaspoon |
$1.79 per ounce
|
$0.09 |
| 1/4 tsp dry oregano Mexican |
0.08 teaspoon |
$3.89 per 3/4 ounces
|
$0.02 |
| 1 c. stewed tomatoes Italian seasoned |
1/3 cup |
$1.25 per 14 1/2 ounces
|
$0.26 |
| 4 c. fresh spinach leaves |
1 1/3 cups |
$3.99 per pound
|
$0.35 |
| Total per Serving |
$1.48 |
| Total Recipe |
$4.43 |
Suggestions?