Title: Caribbean Guisado
Categories: Vegetarian Vegan Main
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 Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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