Title: Caribbean guisado
 Categories: Vegetarian, Main dish
      Yield: 8 Servings
 
  1 1/2 c  Chickpeas; cooked
  1 1/2 c  Pinto beans; cooked
      2 c  Pumpkin; cubed
      2 md Chayote squash; cut into 2"
           -pieces
      2 c  Celery root; chopped
      2 c  Yucca; peeled and cubed
      2 c  Battata; peeled and cubed
      8    Plum tomatoes; quartered
           -lengthwise
      3 tb Ground cumin
     16    Whole garlic cloves
      4 lg Yellow onions; coarsely
           -chopped
      1 tb Black pepper
      1 ts Hot pepper sauce
    1/4 c  Olive oil
    1/4 ts Salt
    1/2 c  Fresh cilantro;chopped
 
   Preheat oven to 300 deg.
  
   Combine all ingredients in a large roasting pan or casserole dish.
  
   Place in oven and cook, uncovered, for 4 hours. The pumpkin, chayote
  and tomatoes will cook down to a thick sauce. Stir every 30 minutes.
  Add more stock if necessary. Serve hot.
  
   Per serving: 316 cal; 11 g prot; 222 mgsod; 52 g carb; 9 g fat; 0 mg
  chol; 53 mg calcium