Vegan Okra and Tomato Stew

Ingredients

• 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 ½-inch rings
• 1/2 tablespoon Frank's Red Hot sauce, optional

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