1/4 cup garbanzo beans
3/4 cup soy sauce
1/8 teaspoon garlic powder
1 (8 ounce) can baked beans
2 limes, juiced
2 plum peppers, julienned
3 tablespoons sugar
1 teaspoon fresh lemon juice
3 tablespoons white sugar
1 teaspoon dried oregano
1/4 teaspoon salt
Heat a medium saucepan or large saucepan with heavy oil over medium heat. Pour in garbanzo beans, soy sauce, garlic powder, baked beans, lime juice, grape juice, honey, lemon juice, sugar, and salt.
Bring mixture to a boil, stirring occasionally. Boil for 2 minutes. Reduce heat to medium-low and cook for about 15 minutes stirring constantly before adding cold water if necessary.
Stir the cooked fish mixture, finely chopped tuna, brown sugar, oregano, salt, olive oil, fish, and olive oil into the saucepan. Simmer, stirring occasionally, for 5 minutes, or until fish flakes easily with a fork. Cover saucepan and place on a large cutting board with a wooden toothpick, leaving a 1/2" border around edges. Brush with olive oil and salt so that it gets a thick, olive-based shadow on the sides of pan. Pour sauce over carrots and yellow potatoes and potatoes. Sprinkle with freshly grated Parmesan cheese.
Bake in preheated oven for 30 minutes, or until foamy and bubbly. Serve at room temperature, or dump sauce and cook until soup is tender.