Hi, I'm Parker 👋
Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)
Export 16 ingredients for grocery delivery
Melt the butter in a pot over medium-low heat. Once melted, stir in the onion, carrots, celery and garlic with a big pinch of salt and pepper. Stir in the rosemary and thyme. Cook until the vegetables soften, about 5 minutes.
While the veggies soften, make the dumplings. Whisk together the 1 cup of flour, baking powder, salt and poultry seasoning in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.
Stir the 3 tablespoons of flour into the pan, coating the vegetables to create a roux. Cook, stirring often, for 5 minutes, making sure it doesn’t burn. Slowly stream in 3 cups of the stock, stirring while doing so. Cook for another 5 minutes, letting the mixture come to a low boil - it should thicken a bit.
Stir in the chickpeas. Stir in the cream. You want the mixture to be lightly bubbling over medium heat. Taste and season with more salt and pepper if needed.
Take the dumpling batter and drop spoonfuls of it into the soup. Cook for 7 minutes, then flip the dumplings and cook them for 7 minutes more. If the mixture comes to a full boil, decrease the heat while simmering the dumplings.
Sprinkle with parsley and serve!