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Flavor Base: Heat oil in a large pot, then add diced onions, carrots, and celery. Cook until onion is soft, about 5 minutes. Stir in garlic and cook for another minute. Stir flour, poultry seasoning, and salt to evenly coat veggies.
Soup: While stirring, slowly pour in the vegetable broth. Taste and add more salt if needed. Cover and bring to a gentle simmer while you prepare the dumplings.
Dumplings: Stir together flour, baking powder, salt, and poultry seasoning. Stir in vegan creamer or milk and oil, stirring just until dough comes together (do not over stir - this will result in tough dumplings).
Assemble: Add chickpeas, frozen peas, and creamer to the soup. Bring back to a simmer, then drop spoonfuls of the dumpling dough right into the soup.
Cook: Put a lid on the soup and cook for 15 minutes. Do not lift the lid while cooking - you want to build up the steam, which will cook the dumplings! After 15 minutes, check on dumplings (they should be firm, and a toothpick inserted should come out clean). Serve warm!