Chickpea & Dumplin’ Soup

Ingredients

• 5 tbsp. cold vegan butter (soy-free if necessary)
• 1 small yellow onion, diced
• 4 celery stalks, sliced
• 3 large carrots, peeled and sliced
• 2 garlic cloves, minced
• 8oz cremini mushrooms (or button mushrooms), sliced
• 3 bay leaves
• 2 1/2 tsp. dried thyme
• 2 tsp. dried rosemary
• 1 tsp. dried parsley
• 1/2 tsp. ground cumin
• 1/4 cup oat flour (or other flour; certified gluten-free if necessary)
• 3 cups cooked chickpeas or two 15 oz. cans, rinsed and drained
• 1 quart vegetable broth
• 1 1/4 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
• 1/2 cup fine cornmeal (certified gluten-free if necessary)
• 2 tsp. baking powder
• 1 tsp. baking soda
• Salt
• black pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
• 3/4 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary)
• 2 tbsp. chopped fresh parsley