Chickpeas and Dumplings

1. Melt the butter in a pot over medium-low heat. Add the onion, carrots, celery and garlic, along with a generous pinch of salt and pepper. Stir in the rosemary and thyme, then cook for about 5 minutes, until the vegetables soften. 2. Meanwhile, prepare the dumplings. Whisk together 1 cup flour, the baking powder, salt and poultry seasoning in a large bowl. Mix the egg with the buttermilk, then stir into the dry ingredients just until combined. Let the batter rest for a few minutes. 3. Stir the remaining 3 tablespoons flour into the vegetables until evenly coated. Cook for 5 minutes, stirring frequently to prevent burning. Gradually pour in 3 cups stock while stirring. Bring to a gentle boil and cook for about 5 minutes, until slightly thickened. 4. Add the chickpeas and heavy cream. Keep the soup gently bubbling over medium heat, then taste and adjust the salt and pepper. 5. Drop spoonfuls of dumpling batter into the soup. Cook for 7 minutes, turn the dumplings over, and cook for another 7 minutes. Lower the heat if the soup starts boiling vigorously. 6. Scatter chopped parsley over the top and serve warm.