1 (16 ounce) can garbanzo beans (chickpeas), drained
1 (10 ounce) can beef halves (chicken legs), drained
1 tablespoon olive oil
1 onion, chopped
4 carrots, torn and cut into 1/2 inch strips
1/2 kidney beans, drained
4 medium tomatoes, chopped
1/4 cup butter
1/2 cup chicken bouillon granules
1 cup water
salt and pepper to taste
Place the garbanzo beans in a slow cooker and stir to coat. Add the beef halves, olive oil, onion, carrots, kidney beans, tomatoes, butter, chicken bouillon granules, water, salt and pepper.
Cover the cooker and allow the beef to cook for five hours. Meanwhile, in the same manner, pour the brown sugar mixture over the meat, adding just enough to make it lukewarm.