1½ cups Chickpeas (Cooked)
1½ cups Pinto Beans (Cooked)
2 cups Pumpkin (Cubed)
2 medium Chayote Squash (Cut Into 2" Pieces)
2 cups Celery Root (Chopped)
2 cups Yucca (Peeled & Cubed)
2 cups Battata (Peeled & Cubed)
8 Plum Tomatoes (Quartered Lengthwise)

3 tbsp Ground Cumin
16 cloves Garlic
4 large Yellow Onions (Coarsely Chopped)
1 tbsp Black Pepper
1 tsp Hot Pepper Sauce
¼ cup Olive Oil
¼ tsp Salt
½ cup Fresh Cilantro (Chopped)