Vegan Chicken and Dumplings

Steps

1. Chop the celery and carrots into desired sizes. Dice the onions.
2. In a small bowl, whisk together 1 teaspoon onion powder, 1/2 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon dried basil, 1/2 teaspoon thyme (dried), 1/2 teaspoon rosemary, 1/2 teaspoon allspice, a pinch of sage, and black pepper.
3. In a medium-sized bowl, combine the dry ingredients for the dumplings: 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and a pinch of nutmeg. Stir well.
4. Add 3/4 cup dairy-free milk (or water) and 4 tablespoons vegan butter or extra virgin olive oil to the dry dumpling ingredients. Stir until just combined; do not overmix.
5. Set the dumpling mixture aside while preparing the soup.
6. In a five quart Dutch oven, heat 2 tablespoons of olive oil over medium heat.
7. Add carrots, celery, onions, and fresh thyme to the pot. Cook for about three to five minutes until the onions become translucent.
8. Stir in the garlic and the spice blend from step 1. Continue cooking and stirring for two minutes.
9. Whisk in 3 tablespoons of all-purpose flour (or gluten-free alternative) into the soup base.
10. Gradually add 4 cups of vegetable broth and 1 cup of canned coconut milk or dairy-free milk, stirring well to combine.
11. Stir in 1 cup of frozen green peas and one can of chickpeas. Bring the mixture to a gentle simmer and let it cook for about 10 minutes.
12. Using a spoon or cookie scoop, drop dollops of dumpling dough into the simmering soup, ensuring there are at least eight evenly sized dumplings.
13. Spoon a little broth over each dumpling (optional). Cover the pot and let the dumplings simmer in the soup for about 10 minutes until they puff up.