Step 1

In a medium bowl, toss together the chickpea flour, cornmeal, baking powder and salt. With your fingertips, work the butter into the flour until the mixture is crumbly. Using a fork, stir in the milk until blended. Stir in the minced parsley and set aside.

Step 2

Heat the ½ cup of vegetable broth in a 4-quart pot over medium-high heat. Add the onion and celery and cook, stirring, until soft, about 5 minutes adding more vegetable broth if sticking. Add the garlic and saute for another minute.

Step 3

Add 4 cups of of vegetable broth, carrots, cabbage, potato, salt, pepper and bouquet garni. Bring the soup to a gentle simmer and cook for about 25 minutes. Add the spinach and peas. Remove the the boquet garni. Add more vegetable broth if needed and bring back to a high simmer.

Step 4

Drop tablespoons of the dumpling batter in 16 clumps over the top of the soup. Reduce the heat to a low simmer, cover until the dumplings are cooked through, about 10 minutes. Try not to peek.

Step 5

Ladle the soup into bowls and serve with 2 dumplings each.

Step 6

*Spread out a small piece of cheesecloth and place the herbs in the middle. Bring the four corners of the cheesecloth together and tie them with kitchen string, forming a secure bundle with no gaps.