Soak adzuki beans overnight.

Drain soaked beans and cover with fresh water.

Bring to a boil and then simmer for about 35 minutes, or until tender.

Drain the beans, reserving the liquid.

Heat butter or margarine in a large pot.

Add the chopped onion and cook until transparent.

Add the crushed garlic, sliced leeks, diced carrot, and sliced mushrooms and cook gently for 4 to 5 minutes.

Stir in the paprika, cayenne pepper, and whole wheat flour.

Add vegetable stock, soy sauce, tomato paste, chopped tomatoes, salt, and black pepper.

Bring the mixture to a boil, then cover and simmer gently for 10 minutes.

Stir in the cooked adzuki beans and bring back to a boil.

Prepare the dumplings: In a bowl, put the whole wheat flour and salt.

Rub in the butter or margarine until the mixture resembles fine breadcrumbs.

Stir in parsley.

Add just enough water or milk to make a firm dough.

Divide the dough into 8 pieces and shape into dumplings.

Add the dumplings to the stew.

Cover the pot with a tight-fitting lid and simmer very gently for 20 to 25 minutes to prevent burning.

Sprinkle generously with chopped parsley leaves before serving.