4 Servings. 15 minutes prep. 30 minutes cook.
Difficulty scale 1-5. This is a 2. Simple!
- 3+ tbsp. olive oil
- ¼ cup all-purpose flour
- 2 celery stalks, diced
- 1 medium onion, diced
- 1 medium zucchini, sliced into quarters lengthwise and sliced again so you have small triangles
- 1 red bell pepper, diced
- 4-5 garlic cloves, minced
- 1-14 oz. can chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 (15oz) can diced tomatoes, with juices
- 1 TBSP vegan worstershire sauce
- 2 bay leaves
- 1 tsp. paprika
- 1 tsp. dried thyme
- ½ tsp. cayenne pepper
- ½ tsp. black pepper
- salt to taste
- cooked rice
- fresh (or dried) parsley
- chopped scallions
- cayenne pepper hot sauce as wanted
- Chop veggies
- Place oil into a large pot and pace over medium-low heat. Whisk in flour and bring to a gentle simmer, whisking frequently. Add a bit more of the oil to the point you have a thick slurry. Allow to cook until the mixture darkens slightly in color and gives off a nutty aroma, about 10-15 minutes.
- Add celery, onion, zucchini, bell pepper and garlic to the pot. Raise heat to medium and toss a few times to mix and coat the veggies. Allow to cook just until they soften up a bit, about 5 minutes, watching the pot closely and flipping the mixture frequently.
- Add chickpeas, broth, tomatoes, hot sauce, Worchestershire sauce, bay leaves, paprika, thyme, cayenne and black pepper to the pot. Raise heat and bring to a simmer. Lower heat and allow to cook until vegetables are tender, 15 to 20 minutes, stirring occasionally. Remove from heat, discard bay leaves and season with salt to taste.
- Divide rice among bowls and top with étouffée. Sprinkle generously with scallions, parsley and additional hot sauce, if desired. Serve.