Melt the butter in a large pot over medium heat. Add the onion,garlic, carrots, parsnip, potatoes, celery, thyme, and bay leaves. Cook until the onions are translucent, about 6 minutes, stirring occasionally.

Whisk together 3/4 cup flour, baking powder, salt, and dill in a medium bowl. Use a fork to gradually stir in 1/2 cup of milk. The batter should be a bit thicker than pancake batter, but still drop easily from a spoon; if it's too thick, add the additional milk 1 tablespoon at a time. Set aside.

Sprinkle the remaining flour over the vegetables and stir to coat; cook for about a minute, or until the flour is golden brown. Pour in the wine and cook until it has evaporated, about 2 minutes.

Add the broth, chickpeas, paprika and salt and pepper to the pot; bring just to a boil, then reduce the heat to a simmer.

Drop the dumpling batter into the pot in heaping spoonfuls. You'll have enough batter for about 8 dumplings. (Keep them evenly spaced so they don't stick together as they cook.)

Cover the pot and continue to simmer for 20 minutes, or until the potatoes are tender and the dumplings are firm to the touch and baked through. Remove the bay leaves and season with additional salt and pepper, if desired.