MMMMM----- Recipe via Meal-Master (tm) v8.02
  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
       2 c  Celery root; chopped
       2 c  Yucca; peeled and cubed
       2 c  Battata; peeled and cubed
       8    Plum tomatoes; quartered
       3 tb Ground cumin
      16    Whole garlic cloves
       4 lg Yellow onions; coarsely
       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