Ingredients 4 ounces adzuki beans, soaked overnight 2 ounces butter, or margarine 1 medium onion, chopped 2 cloves garlic, crushed 1 pound leeks, trimmed, washed well and sliced 1 whole carrot, diced 8 ounces mushrooms, wiped and sliced 1 tablespoon Hungarian paprika, sweet 1 pinch cayenne pepper, to taste 2 tablespoon wholewheat flour 1/2 pint vegetable stock 1 tablespoon soy sauce 1 tablespoon tomato paste 1 pound tomatoes, chopped 1 salt, to taste 1 pepper, to taste 1 parsley, chopped, to garnish 4 ounces whole wheat flour 1/4 teaspoon salt 1 ounce butter, or margarine 3 tablespoons parsley, half if using dried 3 ounces water, or milk if preferred, or less as needed Directions: Drain the beans and cover with fresh water. Bring to a boil & simmer until tender, about 35 minutes. Drain, reserving the liquid. Heat butter or margarine in a large pot. Add the onion and cook until transparent. Add the garlic, leeks, carrot and mushrooms and cook gently for 4 to 5 minutes. Stir in the paprika, pepper and flour. Add stock, soy sauce, tomato paste, tomatoes, salt and pepper. Bring to a boil, cover and simmer gently for 10 minutes. Stir in the beans and 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 and salt into a bowl. Rub in margarine until it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces and shape into dumplings. Serves 4 to 6.