Preheat the oven to 400 °F (205 °C). Combine the jasmine rice, 1 cup water, and a pinch of salt in a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until all of the water is absorbed and the rice is tender about 15 to 20 minutes.
Peel and small dice the onion. Peel and slice the garlic. Grate or peel and mince the ginger. Chop the cilantro leaves and tender stems.
Roughly chop the bok choy and add it to a baking sheet. Toss with 2 tsp vegetable oil, a pinch of salt and pepper, and roast until crispy and browned in places, about 8 to 10 minutes.
Place a medium saucepan over medium heat with 2 tsp vegetable oil. Add half the onion and a pinch of salt and pepper. Cook, stirring frequently until softened, about 3 minutes.
Add the garlic, ginger, yellow curry paste and cook until fragrant, about 1 minute. Add coconut milk and 1/4 cup water, and bring sauce to a simmer. Cook until slightly thickened, about 8 to 10 minutes.
In a medium bowl, combine the garbanzo bean flour, yogurt, baking powder, half of the chopped cilantro, 2 tbsp of the remaining minced onion, 2 tbsp vegetable oil, and 1/2 tsp salt. Mix until just combined.
Once the yellow curry sauce has thickened, taste, and season with salt and pepper. Using a tablespoon to measure, divide the dumpling mix into six heaping spoonfuls and drop them into the sauce.
Reduce heat to low, cover, and gently simmer dumplings until tender and cooked through, about 10 to 12 minutes.
Add the green peas to the yellow curry sauce. Divide the jasmine rice between large plates. Top with chickpea dumplings and roasted bok choy, and sprinkle with remaining cilantro.