Ingredients
- 2 garlic (cloves)
- 1 onion
- 1 carrot (whole)
- 1/2 if using (dried)
- 1 pound tomatoes
- 1 pound leeks
- 1/2 pint vegetable stock
- 4 ounces adzuki beans
- 3 ounces water
- 8 ounces mushrooms
- 4 ounces wheat flour (whole)
- 2 ounces butter
- 1 ounce butter
- 1 tablespoon tomato paste
- 2 tablespoon wholewheat flour
- 1 tablespoon soy sauce
- 1 tablespoon hungarian paprika
- 3 tablespoons parsley
- 1/4 teaspoon salt
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.
