Caribbean Guisado

• 1-1/2 cups chickpeas, cooked
• 1-1/2 cups pinto beans, cooked
• 2 cups pumpkin, cubed
• 2 medium chayote squash, cut into 2″ pieces
• 2 cups celery root, chopped
• 2 cups yucca, peeled and cubed
• 2 cups battata, peeled and cubed
• 8 plum tomatoes, quartered lengthwise
• 3 Tbsp ground cumin
• 16 whole garlic cloves
• 4 large yellow onions, coarsely chopped
• 1 Tbsp black pepper
• 1 tsp hot pepper sauce
• 1/4 cup olive oil
• 1/4 tsp salt
• 1/2 cup fresh cilantro, chopped

Preheat oven to 300 F. Combine all ingredients in a large roasting pan. 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. Makes 8 servings.