Vegan Okra And Tomato Stew

• 1/4 cup olive oil
• 3 tablespoons chickpea flour
• 1 small onion, peeled and cut into 1-inch dice
• 6 scallions, trimmed and cut into 1-inch dice
• 4 stalks celery, cut into 1-inch dice
• 1 yellow bell pepper, seeded and cut into 1-inch dice
• 1 orange bell pepper, seeded and cut into 1-inch dice
• 8 cloves garlic, peeled, green center removed, and minced
• 3 teaspoons salt
• 1 teaspoon sweet paprika
• 2 teaspoons minced fresh thyme leaves (from about 6 sprigs)
• 1/2 teaspoon ground cayenne pepper, optional
• 1 tube (4.5 ounce) tomato paste, preferably from San Marzano
• 3 cups dry vermouth or dry French white wine
• 2 (28-ounce) or 4 (14.5-ounce) cans fire-roasted tomatoes
• 1 pint (2 cups) small or grape tomatoes, cut in half
• 4 bay leaves
• 2 pounds frozen cut okra or 6 cups fresh, cut into 1/2-inch rings
• 1/2 tablespoon Frank's Red Hot sauce, optional

1. In a large pot set over high heat, heat the oil until it shimmers. Add the flour and cook, stirring, for about 1 minute, until it gets a bit toasty.
2. Add the onion, scallions, celery, and bell peppers and cook, stirring, for 5 to 7 minutes, until the onions are soft and translucent. Add the garlic, salt, paprika, thyme leaves, and cayenne and stir well. Add the tomato paste and stir to coat. Add the vermouth and stir to blend.
3. Add the roasted tomatoes and reduce the heat to a simmer. Add the grape tomatoes, okra, bay leaves, and hot sauce, if using, and stir well. Cover and cook for 35 to 40 minutes, or until thoroughly heated through. Serve hot.

olive oil, chickpea flour, onion, scallions, stalks celery, yellow bell pepper, orange bell pepper, garlic, salt, sweet paprika, thyme, ground cayenne pepper, tomato paste, white wine, tomatoes, grape tomatoes, bay leaves, okra

Taken from food52.com/recipes/29713-vegan-okra-and-tomato-stew (may not work)