4 chicken wings
4 c. water
2 leeks
1 can chick peas
1 tsp. paprika
1 tsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
1 (10 oz.) pkg. frozen spinach
2 c. whole wheat flour
2 eggs
1 (8 oz.) carton sour cream

Rinse chicken wings and place in large pot with 4 cups water, bring to a boil and simmer for 30 minutes. Trim root ends from leeks and chop. Add to chicken soup and simmer 30 minutes. Add the spices, chick peas and spinach to the soup mixture and keep on low heat.

Dumplings: Put flour into a bowl and make a well in the middle; break in the eggs and add sour cream. Stir until a soft dough is formed. With your hands make 12 balls of dough (equal in size). Drop in the soup and cook until done. Serves 4 people. "Not good as leftover".