For Dumplings:

1. Add the flour to a medium bowl and whisk in the garlic powder, baking powder, and salt.
    
2. Drizzle in the olive oil and mix.
    
3. Add 1/2 cup of the milk and stir. If your dough is still dry, add a couple more tablespoons of the milk until you can form a ball.
    
4. Knead in 1/4 cup of the chopped chives. Save the rest of the chives for later.
    
5. On a well-floured surface, roll out the dough about a 1/8 of an inch thick. 
    
6. Cut the dumplings into pieces about 1-inch wide and 1 1/2-inches long. You should get around 60-70 dumplings.
    
7. Stack them up on a floured plate and stick them in the fridge uncovered while you make the rest of the soup.

 For Soup: 

1. In a large soup pot, heat up the 2 teaspoons of oil over a medium heat. Add the onions and a pinch of salt and sauté until the onions start to brown, about 5-7 minutes.
    
2. Add the cabbage and cook for another 3 minutes. Add the broccoli and garlic and cook for another 3 minutes. Add the tomatoes and mushrooms and cook for another 2 minutes.
    
3. Turn off the heat and dump all the vegetables into a medium bowl and set aside. Make sure to scrape out all the veggies because you will be reusing this pot.
    
4. Mix the oregano, garlic powder, black pepper, salt, cayenne pepper, and smoked paprika together in a small bowl.
    
5. Warm the soup pot over a medium heat, add 2 Tbsp of oil, and whisk in the flour. It should look somewhere between glue and runny paste. Keep stirring until it smells kind of nutty and looks a little toasted, about 2 minutes. Toss in the spices and keep stirring for another 30 seconds.
    
6. Whisk in 1/2 cup of water.  
    
7. Then slowly whisk in 2 cups of water.
    
8. Then slowly whisk in the next 4 cups of water and make sure it is all incorporated without any chunks of flour.  
    
9. Whisk in the rest of the water and let simmer, whisking every minute or so, for about 15 minutes.
    
10. With the pot still simmering, add the dumplings a couple at a time so they don't get stuck together. Once they are all in, gently stir them around. Let them simmer together for 3 minutes so that the pot gets a chance to warm back up.
     
11. Add the chickpeas, sautéed veggies, and lemon juice. Let them all simmer together for about 10 more minutes or until the dumplings don't taste raw.
     
12. Once your dumplings are ready, add the kale. Cook for another 2 minutes until kale wilts. 
     
13. Turn off the heat and throw in 1/4 cup of the chives.