Caribbean Guisado

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Title: CARIBBEAN GUISADO
Categories: Vegan
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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