Chickpea Soup

• 1 Tbsp olive oil 15 mL
• 1 medium yellow onion diced, about 1 ½ cups
• 2 medium carrot peeled and cut into rounds
• 2 ribs celery diced
• 4 cloves garlic minced
• ¼ cup flour 30 g
• 1 tsp poultry seasoning
• ½ to 1 tsp salt start with ½ tsp and add more before serving if needed
• 4 cups vegetable broth 1 L
• 1 oz can chickpeas drained, 425 g
• 1 cup peas 170 g, frozen
• 1 cup vegan creamer you could also use evaporated milk (for non-vegan) or coconut milk, 236 mL, unsweetened, unflavored

Vegan Dumplings

• 2 cups flour 240 g
• 1 Tbsp baking powder
• 1 tsp salt
• ½ tsp poultry seasoning
• ¾ cup vegan creamer I used the same unflavored vegan creamer as in the soup, but you could also use evaporated milk or buttermilk (for non-vegan), or a plant-based drinking milk, 170 mL, or milk
• ¼ cup olive oil 60 mL