| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Main dish |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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