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Heat 1 tablespoon olive oil in a large pot and cook 1 diced onion, 2 sliced carrots, and 2 diced celery stalks for 5 minutes, until softened.
Stir in 4 minced garlic cloves, ¼ cup flour, 1 teaspoon poultry seasoning, and ½ teaspoon salt, then slowly whisk in 4 cups vegetable broth.
Let the soup come to a gentle simmer while you prepare the dumplings.
Taste and add more salt if needed.
In a bowl, stir together 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and ½ teaspoon poultry seasoning.
Stir in ¾ cup vegan creamer and ¼ cup olive oil until just combined (don't overmix!).
Add 1 can drained chickpeas, 1 cup frozen peas, and 1 cup vegan creamer to the soup.
Bring the soup back to a simmer, then drop spoonfuls of dumpling dough into the simmering soup.
Cover the pot and cook for 15 minutes without lifting the lid (this helps the dumplings steam properly).
After 15 minutes, check to make sure dumplings are firm and cooked through.
Serve warm!