Heat the oil in a small sauté pan over medium heat. Add the sun-dried tomatoes, garlic, onion and new mexico pepper and sauté until the onion begins to brown. Add the garbanzo beans and continue to sauté for about 5 minutes, or until the garbanzo beans begin to brown. Add enough water just to cover the garbanzo beans then stir well. Reduce the heat to low and simmer for about 5 minutes, or until the liquid is almost gone. Add salt and black pepper to taste and serve immediately.