Caribbean Guisado

Ingredients:

2 cups of pumpkin, cubed
2 cups Celery root, chopped
2 cups Yucca, peeled and cubed
1 1/2 cups of chickpeas, cooked
2 cups Battata, peeled and cubed
1 1/2 cups of pinto beans, cooked
8 Plum tomatoes, quartered lengthwise
2 medium Chayote squash cut in 2″ pieces

1/4 cup of olive oil
1/4 teaspoon of salt
16 Whole garlic cloves
1 tablespoon of black pepper
3 tablespoons of ground cumin
1 teaspoon of hot pepper sauce
1/2 cup of fresh cilantro, chopped
4 large yellow onions, coarsely chopped

Directions:

Preheat the oven to 300 degrees F. Combine all
of the ingredients into a large roasting pan or
casserole dish. Put in oven and cook, uncovered
for at least 4 hours.

Finally, the pumpkin, chayote and tomatoes will
cook it down to a nice thick sauce. Stir for at
least every 30 minutes. Add more of the stock if
necessary. Serve hot or warm.