Instructions: Using Dutch oven or other enameled cast-iron pot, heat over medium heat and add olive oil. When oil is fragrant, reduce heat to medium-low and cook onions until translucent but not golden. Add garlic and mushrooms, and stir until soft and partially cooked, about 3 minutes. Add wine and cook another 3 to 4 minutes, stirring to prevent sticking.

Add tomatoes, chickpeas, capers, olives, oregano, salt and pepper. Cook 15 minutes more, or until heated through. Set aside, covered, until ready to serve.

This recipe yields 4 to 6 servings.

Wine Suggestions: Zinfandel can stand up to the fruity acidity of the tomatoes and the fleshy, full-mouth feel of olives. California Zinfandel has enjoyed a string of good vintages for nearly 10 years. Try Fife Vineyards Napa Valley Old Vines Zinfandel.

Comments: While this stew is wonderful warm served over rice, its surprisingly good cold. Pour leftovers over cottage cheese for a satisfying lunch or quick dinner. The flavors meld as the stew sits, so it can even be made early in the day and served at room temperature. A delicious dried, assertive oregano to use is the Greek rigoni.

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