Posted on Leave a comment

Salsinara! Versatile Marinara Salsa with Chickpeas

  • 2 medium onions (chopped)
  • 3 tsp garlic (minced)
  • 1 cup red wine
  • 4 28-oz cans petite diced tomatoes (Tip: reduce sodium by getting “No Salt Added”)
  • 1 28-oz can chickpeas (Tip: reduce sodium by getting “No Salt Added”)
  • 3 tbsp fresh basil (chopped)
  • 1 tbsp lemon juice (freshly squeezed)
  • 2 tsp sea salt
  • 1 tsp black pepper (freshly ground)
  1. Chop onions. If using a chopper, remove the ends and outer skin of the onion. Cut the onion in half, and cut each half into quarters. Push through chopper. No chopper? Grab a good knife and start chopping!
  2. Heat large skillet and dry-fry the onions with medium-high heat until translucent, stirring regularly to prevent sticking and burning. About 5-7 minutes.
  3. Add the garlic and mix well. Cook for another minute.
  4. Add wine to skillet and scrape down the sides and bottom of the skillet. Cook the wine down until almost completely evaporated, about 5 minutes.
  5. Add all remaining ingredients to skillet. Mix well and adjust salt and pepper.
  6. BTB/RTS: Bring to boil/reduce to simmer, and cover for about 10 minutes.
  7. Correct seasoning and remove from heat.
  8. Serve with zucchini spirals, use as a dip or salsa, use it however you want!
Leave a Reply