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| 4 x ca. 30 g | Adzuki beans soaked overnight |
| 2 x ca. 30 g | margarine |
| 1 | Onion chopped |
| 2 | cloves garlic crushed |
| 1 x ca. 450 g | Leeks; trimmed, washed well & sliced |
| 1 | Carrot diced |
| 8 x ca. 30 g | Mushrooms; wiped & sliced |
| 1 Esslöffel | Hungarian paprika, sweet |
| 1 Prise | Cayenne pepper |
| 2 Esslöffel | whole wheat flour |
| 1/2 x ca. 1/2 Liter | vegetable stock |
| 1 Esslöffel | soy sauce |
| 1 Esslöffel | tomato paste |
| 1 x ca. 450 g | tomatoes chopped |
| | salt |
| | pepper |
| | Parsley; chopped, to garnish |
| 4 x ca. 30 g | whole wheat flour |
| 1/4 Teelöffel | salt |
| 1 x ca. 30 g | margarine |
| 3 Esslöffel | Parsley, half if using dried |
| 3 x 30 ml | Water (or milk if preferred) Or- less, as needed |
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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.
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