Caribbean Guisado

Ingredients

• 1 12 cups chickpeas, cooked
• 1 12 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
• 14 cup olive oil
• 14 teaspoon salt
• 12 cup fresh cilantro, chopped