Caribbean Guisado

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.

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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