Served as starter. Vegetarian dish.

4 oz Adzuki Beans, soaked overnight

2 oz Margarine

1 Onion, chopped

2 Garlic Cloves, crushed

1 lb Leeks, trimmed, washed well and sliced

1 Carrot, diced

8 oz Mushrooms, wiped and sliced

1 Tablespoon Hungarian Paprika, sweet

1 pinch Cayenne Pepper to taste

2 Tablespoon Wholewheat Flour

1/2 pt Vegetable stock

1 Tablespoon Soy Sauce

1 Tablespoon Tomato paste

1 lb chopped Tomatoes

Salt and Pepper to taste

Parsley, chopped, to garnish

DUMPLINGS

4 oz Wholewheat Flour

1/4 teaspoon Salt

1 oz Margarine

3 Tablespoon Parsley, half if using dried

Water or Milk if preferred, as needed

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

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