Dinner for 4

Kabocha Quinoa Chickpea Bowls

Name: Kabocha Quinoa Chickpea Bowls
Total time: 70 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 sized kabocha squash; olive oil (optional); 2 tbsp sea salt; 2 tbsp sweet paprika; 1 1/2 cups quinoa; 1 can chickpeas; 1/2 red onion; 3 tbsp raw tahini; 4 cloves garlic; 1 tbsp juice of lemon; 1 cup parsley; 1 tsp salt; 1/4 cup water; 1/4 cup toasted pumpkin or sunflower seeds (optional)

$9.26for 470 minServes 4

Roasted kabocha, fluffy quinoa, and chickpeas come together with a lemony parsley tahini sauce and crunchy seeds.

Photo: immigrantstable.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 2 lb$1.29/lb typical	2 lb	$2.58Typical price
	Quinoa, 9 oz$0.20/oz typical	9 oz	$1.80Typical price
	Canned beans, 15 oz$0.09/oz typical	15 oz	$1.35Typical price
	Red onions, 0.5 lb$1.49/lb typical	0.5 lb	$0.74Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.30Typical price
	Lemons and limes, 0.25$0.60 each typical	0.25	$0.10Typical price
	Fresh herbs (cilantro, 0.5$1.49 each typical	0.5	$0.74Typical price
	Nuts and seeds, 0.5 oz$0.70/oz typical	0.5 oz	$0.39Typical price
Total for the servings shown		$9.26

Swaps

Swap red onions for onionsabout $0.20/lb less at typical prices
Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices

Pantry staples you likely have

Olive and cooking oilSalt and pepperDried spices (cumin, paprika, chili powder, oregano)Asian sauces and pastes

Not included in the cost.

70 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Middle Eastern Vegetarian Vegan Dairy-free Budget Family Dinners Spring

Typical price

$2.31 per serving$9.26 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 sized kabocha squash
olive oil (optional)
2 tbsp sea salt
2 tbsp sweet paprika
1 1/2 cups quinoa
1 can chickpeas
1/2 red onion
3 tbsp raw tahini
4 cloves garlic
1 tbsp juice of lemon
1 cup parsley
1 tsp salt
1/4 cup water
1/4 cup toasted pumpkin or sunflower seeds (optional)

Steps

Heat the oven to 400 F and line a large baking sheet with oil.
Cut the kabocha into wedges, remove the seeds, and toss it with paprika, pepper, and 1 teaspoon salt.
Roast the squash on the baking sheet for 35 to 40 minutes, turning once, until tender.
Rinse the quinoa, simmer it with 2 1/4 cups water in a covered saucepan for 15 minutes, then rest it for 5 minutes.
Blend the tahini, garlic, lemon juice, parsley, 1/2 teaspoon salt, and 1/4 cup water until smooth.
Warm the chickpeas with the cooked quinoa, then serve with squash, sliced red onion, tahini sauce, and seeds.

Main ingredient on sale this week? See what to make with canned beans on sale.