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In soup pot sauté onions, carrots, celery and garlic in the olive oil on medium heat 5-7 min until the vegetables have softened. Add the miso paste if using, the pinch each of salt and pepper and the oregano and rosemary stirring miso and allowing it to cook a bit until it starts to stick to the bottom of the pot, about 1 min.
Stir in the stock, chickpeas, and lemon zest. Increase heat to high and bring to a boil then reduce heat to a gentle simmer, and cook soup while you make the dumpling batter, for 15-20 min or until chickpeas and veggies are tender.
Whisk together the Flat bread mix or flour, baking powder, paprika, pinch of salt and pepper and fresh herbs.
Stir in the ⅓ cup yogurt, 4 Tbsp. oil, and 2 tsp. warm water, until no dry spots remain.
Form dough into 10 balls - (estimate half the dough and cut in half then cut each half into 5 portions - they don’t have to be perfect), then either roll them or leave the portions of dough as is. Gently drop dumplings into soup, cover pot, and simmer gently, until dumplings puff up and float to the surface and are cooked through, 7–9 minutes.
Ladle into bowls and serve with a drizzle of olive oil, extra lemon wedges and a sprinkling of chopped fresh dill and or parsley