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