Chickpeas and Dumplings

1 Steam sweet potato in microwave for about 7 minutes and then peel and place the potato in a food processor.  Pulse till smooth and then place in the refrigerator to chill
2 Chop all the veggies and place in a large pot including chopped garlic. Saute for 5-10 minutes until the veggies are translucent and fragrant.
3 Add in broth and fresh herbs and let the veggies simmer until they are fork tender (about 20-30 minutes)
4 Meanwhile mix the dry ingredients for the dumplings in a medium bowl. Add in butter and sweet potato and mix together with your hands until you have pea size pieces of the butter and sweet potato.  Slowly add in oat milk until the batter comes together to form a dough. (You may not use all the oat milk)
5 Roll the dumpling batter in heaping tablespoon balls and set aside. Once the veggies are tender add in chickpeas, sour cream, salt and pepper. 
6 Once the soup comes back to a light boil add in the dumplings.  Make sure there is enough liquid covering the top of the soup and push each dumpling down to emerge it in the broth and then cover. The pot should remain at a simmer and let the dumplings steam for 15 minutes.
7 After 15 minutes check to be sure the dumplings are done and then soup is ready to serve.