Put all the dumpling ingredients (chickpea flour, onion, parsley, yogurt, Parmesan, salt, pepper, baking powder) into a small bowl and mix together with your hands until it forms a dough.
Form the dough into small balls roughly 1/2-inch in diameter.
Heat the olive oil in a Dutch oven over medium heat.
Add the onions, celery, and garlic and cook, stirring occasionally, for about 4 minutes.
Stir in the thyme, tomatoes, and broth and bring to a boil.
Add the dumplings and cook until they begin to float, then lower the heat to medium-low and simmer for abut 10 more minute.
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