3 tbsp. olive oil
¼ cup all-purpose flour
2 celery stalks, diced
1 medium onion, diced
1 medium zucchini, sliced into quarters and chopped
1 red bell pepper, diced
4 garlic cloves, minced
1-14 oz. can chickpeas, drained and rinsed
2 cups vegetable broth
1 cup canned diced tomatoes, with juices
2 tbsp. cayenne pepper hot sauce
1 tbsp. vegan Worchestershire sauce
2 bay leaves
1 tsp. paprika
1 tsp. dried thyme
½ tsp. cayenne pepper
½ tsp. black pepper
salt to taste

For Serving:
cooked rice
fresh parsley
chopped scallions
additional cayenne pepper hot sauce