Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Adzuki beans soaked overnight |
| 2 ounces | Margarine |
| 1 | Onion; chopped |
| 2 | Garlic cloves; crushed |
| 1 pounds | Leeks; trimmed, washed well & sliced |
| 1 | Carrot; diced |
| 8 ounces | Mushrooms; wiped & sliced |
| 1 tablespoon | Hungarian paprika, sweet |
| 1 pinch | Cayenne pepper; to taste |
| 2 tablespoons | Wholewheat flour |
| ½ pint | Vegetable stock |
| 1 tablespoon | Soy sauce |
| 1 tablespoon | Tomato paste |
| 1 pounds | Chopped tomatoes |
| Salt & pepper; to taste | |
| Parsley; chopped, to garnish | |
| 4 ounces | Wholewheat flour |
| ¼ teaspoon | Salt |
| 1 ounce | Margarine |
| 3 tablespoons | Parsley, half if using dried |
| 3 fluid ounce | Water (or milk if preferred) OR- less, as needed |
DUMPLINGS
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.
Courtesy of Mark Satterly