1 1/2 cups chickpeas, cooked |
1 1/2 cups pinto beans, cooked |
2 cups pumpkin, cubed |
2 medium chayotes, cut into 2 inch pieces |
2 cups celery root, chopped |
2 cups yucca root, peeled and cubed |
2 cups battata, peeled and cubed |
8 plum tomatoes, quartered lengthwise |
3 tablespoons ground cumin |
16 garlic cloves |
4 large yellow onions, coarsely chopped |
1 tablespoon black pepper |
1 teaspoon hot pepper sauce |
1/4 cup olive oil |
1/4 teaspoon salt |
1/2 cup fresh cilantro, chopped |
