Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          chickpeas -- cooked
   1 1/2  cups          pinto beans -- cooked
   2      cups          pumpkin -- cubed
   2      medium        chayote squash -- cut into 2"
   2      cups          celery root -- chopped
   2      cups          yucca -- peeled and cubed
   2      cups          battata -- peeled and cubed
   8                    plum tomatoes quartered lengthwise
   3      tablespoons   ground cumin
  16      cloves        garlic
   4      large         yellow onions -- coarsely chopped
   1      tablespoon    black pepper
   1      tablespoon    hot pepper sauce
     1/4  cup           olive oil
     1/4  teaspoon      salt
     1/2  cup           fresh cilantro -- chopped

Preparation:

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.

Nutritional Information:

316 cal; 11 g prot; 222 mgsod; 52 g carb; 9 g fat; 0 mg chol; 53 mg calcium