1.Place chickpeas in large bowl and cover well with water. Stand overnight.
2.Preheat oven to 160°C.
3.Drain chickpeas and place in 2.5-litre ovenproof dish. Stir in undrained tomatoes, top with chillies and onion. Sprinkle with herbs and garlic and season with pepper. Add wine and the water.
4.Cover dish with foil and bake 1 hour. Remove and bake a further 30 minutes or until chickpeas are tender and liquid is reduced. Season to taste.
5.Serve sprinkled with cheese.
If kefalotyri cheese is unavailable, use parmesan cheese.Note