Chickpeas and Dumplings

Ingredients

• 7 tablespoons cold vegan butter
• 2 large carrots, finely chopped
• 2 stalks celery, finely chopped
• 1 shallot, chopped
• One 15.5-ounce can chickpeas, rinsed and drained
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• One vegan vegetable bouillon cube (about 0.3 ounces)
• 1 3/4 cups all-purpose flour
• 1 quart low-sodium vegetable broth
• 2 teaspoons baking powder
• 2/3 cup vegan half-and-half
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill fronds, plus more for topping
• 1 tablespoon chopped fresh parsley leaves, plus more for topping
• 1/2 cup frozen peas, thawed

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