Adzuki bean stew

4 oz Adzuki beans
           - soaked overnight
      2 oz margarine
      1    Onion; chopped
      2    garlic cloves; crushed
      1 lb Leeks; trimmed,
           - washed well & sliced
      1    Carrot; diced
      8 oz Mushrooms; wiped & sliced
      1 tb Hungarian paprika, sweet
      1 pn Cayenne pepper; to taste
      2 tb Wholewheat flour
    1/2 pt Vegetable stock
      1 tb soy sauce
      1 tb Tomato paste
      1 lb Chopped tomatoes
           Salt & pepper; to taste
           parsley; chopped, to garnish

---------------------------------DUMPLINGS---------------------------------
      4 oz Wholewheat flour
    1/4 ts Salt
      1 oz margarine
      3 tb parsley, half if using dried
      3 fl Water (or milk if preferred)
           -OR- less, as needed
 
  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.