Stewy Chickpeas with Tomatoes

3/4 cup / 180 ml extra-virgin olive oil	Heat oil, cook garlic & chickpeas	Season, top with feta, serve
6+ cloves garlic, peeled and smashed
3 cans chickpeas, drained (about 4 cups cooked)
1 diced red onion	Add onion, tomatoes, vinegar, capers, basil
3 cans / 1400 g petite diced tomatoes
2 tablespoons / 30 ml red wine vinegar
1 bunch basil (about 1 cup / 25 g leaves), roughly chopped
1 tablespoon / 10 g capers
Flaky sea salt to taste
Freshly cracked pepper to taste
1/2 cup / 115 g feta

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