Ingredients
- 16 garlic (whole cloves)
- 8 tomatoes (plum)
- 4 onions (yellow)
- 2 chayote squash
- 2 c pumpkin
- 1 1/2 c pinto beans
- 1 1/2 c chickpeas
- 2 c celery root
- 2 c yucca
- 2 c battata
- 1/2 c cilantro (fresh)
- 1/4 c olive oil
- 3 tb cumin (ground)
- 1 tb black pepper
- 1 ts pepper sauce (hot)
- 1/4 ts salt
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
