Recipe - Caribbean Guisado

1 One half cup Chickpeas; cooked
1 One half cup Pinto beans; cooked
2 cup Pumpkin; cubed
2 md Chayote squash; cut into 2"
pieces
2 cup Celery root; chopped
2 cup Yucca; peeled and cubed
2 cup Battata; peeled and cubed
8 Plum tomatoes; quartered
lengthwise
3 tablespoon Ground cumin
16 Whole garlic cloves
4 lg Yellow onions; coarsely
chopped
1 tablespoon Black pepper
1 teaspoon Hot pepper sauce
One fourth cup Olive oil
One fourth teaspoon Salt
One half cup 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

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini