Sauté the flavor base

• Heat the oil in a large pot over medium heat.
• Sauté the onion, carrots and celery until softened, then add the garlic and cook briefly.

Thicken and season

• Sprinkle in the flour and stir to coat the vegetables.
• Add the thyme and smoked paprika and cook for a minute.
• Pour in the broth and simmer.

Make the dumpling dough

• Whisk the flour, baking powder and salt in a bowl.
• Rub in the melted vegan butter, then stir in the plant milk until a soft dough forms.

Add chickpeas, peas and creamer

• Stir the chickpeas, frozen peas and most of the vegan creamer into the simmering pot.

Cook the dumplings

• Drop spoonfuls of the dough directly into the pot.
• Cover with the lid and do not open it, so the steam cooks the dumplings.

Finish and serve

• Ladle into bowls, drizzle with the remaining creamer and scatter with parsley.