Main Ingredients:

4 oz Adzuki beans soaked overnight

2 oz Margarine

1 Onion; chopped

2 Garlic cloves; crushed

1 lb Leeks; trimmed, washed well amp; sliced

1 Carrot; diced

8 oz Mushrooms; wiped amp; sliced

1 tb Hungarian paprika, sweet

1 pn Cayenne pepper; to taste

2 tb Wholewheat flour

1/2 pt Vegetable stock

1 tb Soy sauce

1 tb Tomato paste

1 lb Chopped tomatoes

Salt amp; pepper; to taste

Parsley; chopped, to garnish



DUMPLINGS:

4 oz Wholewheat flour

1/4 ts Salt

1 oz Margarine

3 tb Parsley, half if using dried

3 fl Water (or milk if preferred) OR- less, as needed

Cooking Preparation of the Recipe:

Drain the beans amp; cover with fresh water. Bring to a boil amp; simmer till tender, about 35 minutes. Drain, reserving the liquid.

Heat margarine in a large pot. Add the onion amp; cook until transparent. Add the garlic, leeks, carrot amp; mushrooms amp; cook gently for 4 to 5 minutes. Stir in the paprika, pepper amp; flour. Add stock, soy sauce, tomato paste, tomatoes amp; salt amp; pepper. Bring to a boil, cover amp; simmer gently for 10 minutes. Stir in the beans amp; bring back to a boil.

Add the dumplings. Cover with a tight fitting lid amp; simmer for 20-25 minutes very gently to prevent burning. Sprinkle generously with parsley before serving.

FOR DUMPLINGS: Put the flour amp; salt into a bowl. Rub in margarine till it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces amp; shape into dumplings.

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