4 oz Adzuki beans
- soaked overnight
2 oz Margarine
1    Onion; chopped
2    Garlic cloves; crushed
1 lb Leeks; trimmed,
- washed well & sliced
1    Carrot; diced
8 oz Mushrooms; wiped & 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 & 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

Drain the beans & cover with fresh water. Bring to a boil & simmer till
tender, about 35 minutes. Drain, reserving the liquid. Heat margarine in a
large pot. Add the onion & cook until transparent. Add the garlic, leeks,
carrot & mushrooms & cook gently for 4 to 5 minutes. Stir in the paprika,
pepper & flour. Add stock, soy sauce, tomato paste, tomatoes & salt &
pepper. Bring to a boil, cover & simmer gently for 10 minutes. Stir in the
beans & bring back to a boil. Add the dumplings. Cover with a tight fitting
lid & simmer for 20-25 minutes very gently to prevent burning. Sprinkle
generously with parsley before serving. FOR DUMPLINGS: Put the flour & 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
& shape into dumplings. Serves 4 to 6.