Homemade enchilada sauce

¼ cup tomato paste 
1 teaspoon ground cumin 
1 teaspoon dried oregano 
1 garlic clove, minced or pressed  
¼ teaspoon kosher salt 
¼ teaspoon black pepper 
3 Tablespoons olive oil 
¼ cup whole wheat flour 
2 Tablespoons mild chili powder
3½ cups low sodium vegetable broth,    warmed 

 In a small bowl, mix tomato paste, cumin, oregano, garlic, salt, and pepper; stir to combine and set aside.
Heat a large, nonstick sauté pan over medium heat; add 3 Tablespoons oil, whole wheat flour, and chili powder. Stir to combine until it becomes a thick paste; add in tomato paste mixture and stir to combine.
Slowly add in hot broth while whisking to dissolve the flour mixture.  Continue whisking while adding in all the broth.
Reduce heat to a simmer and cook for 10 minutes.  Remove from the heat and allow to cool slightly.