Make the soup: To a large based hot saucepan, add tomato puree, then water. If using fresh vegetables (such as beans or mange tout), chop into bite size pieces, then add these too (or add tinned drained chickpeas). Season if needed and add spices if using. Bring to the boil, then reduce to a simmer.

Prepare the dough: Mix the cooked bulgur and flour together in a bowl. Add salt if needed (depends how much was in the bulghur). Slowly add water and knead for a few minutes until a soft, pliable dough forms. Set aside while you make the filling.

Make the filling: In a pan, heat the oil, then cook the onion until it starts to brown. Add the mushrooms and keep stirring until cooked. Add a splash of water if the mix looks too dry at this stage. Once cooked, added the chestnuts and mix in. Taste test and add salt and pepper as needed. Add nutitional yeast if using. The mixture should be fairly dry with just a bit of moisture left. Allow to cool.

Prepare the dumplings: Take a small amount of dough, roll into a ball (golf ball sized), then flatten into a disc in your palm. Add a spoonful of filling into the centre, then close the dumpling by closing your fingers inwards. Ensure the seal is tight by pinching any edges together as needed. Shape the ball by rolling it around in your hand gently. Set aside and repeat with the rest of the dough and filling.

Cook the kifta: Carefully lower a few dumplings into the simmering soup. It is best if they are in a single layer only so you may have to cook in batches. Cook uncovered on a gentle heat for about 20 minutes, or until the casing is firm and cooked through.