Bring to a simmer and cook until sweet potatoes are tender, about 15-20 minutes. Add the chopped kale and stir it in and allow to wilt.
Meanwhile, prepare your dumplings. In a medium bowl whisk together flour, baking powder, and salt. Add milk and yogurt and mix until just combined.
While the soup is simmering, drop the dumplings on the soup by the tablespoon. Add the lid to the pot and simmer for about 15 minutes until the dumplings are done. You can tell they are done when you insert a toothpick into the center of the dumpling and it comes out clean.
Add the lemon juice and fresh parsley and stir to combine.
Serve topped with freshly snipped chives.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/chickpeas-and-dumplings/