Chickpea & Dumplin’ Soup<!-- --> <!-- -->Recipe

Ingredients

• 5 tablespoons 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
• 8 ounces cremini mushrooms (or button mushrooms), sliced
• 3 bay leaves
• 2½ teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 teaspoon dried parsley
• ½ teaspoon ground cumin
• ¼ cup oat flour (or other flour; certified gluten-free if necessary)
• 3 cups cooked chickpeas or two 15-ounce cans, rinsed and drained
• 1 quart vegetable broth
• 1¼ cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
• ½ cup fine cornmeal (certified gluten-free if necessary)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• Salt and black pepper to taste
• ¼ teaspoon garlic powder
• ¼ teaspoon xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
• ¾ cup unsweetened nondairy milk (nut-free and/or soy-free if necessary)
• 2 tablespoons chopped fresh parsley