In a large stockpot, cook dried peas until fully cooked.

Meanwhile, in a bowl, add flour, water, salt, black pepper, sweet paprika. Mix all ingredients until there are no lumps. (best to mix with your hands). With a spoon or with your hands form 2.5 cm (1") or 5 cm (2") dumplings. Set aside.

Let cool and blend in a blender until it forms a puree like texture. Strain puree and set aside. Form a paste with garlic, chives, scallion, parsley and thyme by using either a mortar and pestle or a food processor with a little bit of oil. Heat oil and add spices paste. Cook for half a minute while turning and do not burn. Add onion or shallots if using. Stir mixture to combine and add peas puree. Add cloves, salt, sugar and dumplings and cook uncovered for about 30 minutes on low heat until the puree has thickens. Add butter at the end before serving with white rice if preferred but not necessary because of the dumplings.