Ingredients
- 16 garlic (whole cloves)
- 8 tomatoes (plum)
- 4 onions (yellow)
- 2 chayote squash
- 500 gr pumpkin
- 350 gr pinto beans
- 300 gr chickpeas
- 200 gr celery root
- 190 gr yucca
- 190 gr battata
- 65 gr cilantro (fresh)
- 60 ml olive oil
- 18 gr cumin (ground)
- 8 gr black pepper
- 5 ml pepper sauce (hot)
- 1 gr 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
