Chickpea Noodle Soup (with herb dumplings)

I realize this dish may seem a bit 'confused' - it's because I was when making it. It's absolutely freezing here lately and I really fancied some dumplings for lunch, and wanted to make a chickpea noodle soup...so, sort of combined the 2 ideas. It works really well although feel free to omit the dumplings as it's hearty enough with the noodles and chickpeas in there, it's just given the choice I would probably put dumplings in everything! This was made up on the spot so I'll post the quantities I used although it may benefit from a bit less noodles and a little more chickpeas, but that's all to taste.

Serves 2:
40g carrots, diced small
40g celery, diced small
40g onion, diced small
50g small thin soup noodles
1 Tbsp olive oil
1/2 litre water
2 tsp marigold vegan powder veg stock (try and use this as it has a good, light, chicken noodle quality to it)
50g canned chickpeas, drained rinsed and skinned
1/2 Tbsp chopped fresh parsley
*for the dumplings I just used 1/2 pack of atora herb dumpling mix but my dumpling recipe from my old blog here would work well, although I would omit the paprika.*

Heat olive oil in a medium pot and fry the onion, carrots and celery until all soft. Add the water and stock powder, stir well and bring to the boil. Stir in the noodles, chickpeas and parley, cover and bring back to the boil. When boiling drop in the dumplings reduce to a simmer, cover and cook for 15 minutes. I stirred it a couple of times to make sure the noodles weren't sticking. Serves 2.

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