Chickpeas with Tomato, Dill and Feta

• Olive Oil
• 1 Red Onions, sliced
• 1 Red Chilli, chopped
• 1 clove Garlic, crushed or chopped
• 400g tin of Diced Tomatos
• 1½ cups Water
• 3 tablespoons, Sun-dried Tomato Strips
• 400g tin of Chickpeas, drained and rinsed
• Ground Pepper, to taste
• Handful of Dill, fresh chopped or dried
• 100g Feta

Heat oil in medium saucepan over medium heat. Cook onion, garlic and chilli for 5 minutes. Add tomatos, water, sun-dried tomatos and chickpeas. Season to taste and stir. Simmer until thickended slightly, about 10 minutes. Stir though a handfull of chopped dill. Serve over rice, topped with crumbled feta.

Serves 4