INGREDIENTS
1 tsp
Basil, dried
4
Carrots, medium
1 cup
Celery
1 15 ounce can
Chickpeas, low-sodium
4
large cloves Garlic
1/2
packed cup Red onion
2 15 ounce cans
Tomatoes, fire-roasted
1/4 tsp
Pepper, ground
1/2 tsp
Red pepper flakes
1/2 tsp
Sea salt, fine
1/2 cup
Red wine, dry