- 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)
- 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!
- 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.
- Add the garlic and mix well. Cook for another minute.
- 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.
- Add all remaining ingredients to skillet. Mix well and adjust salt and pepper.
- BTB/RTS: Bring to boil/reduce to simmer, and cover for about 10 minutes.
- Correct seasoning and remove from heat.
- Serve with zucchini spirals, use as a dip or salsa, use it however you want!
