In a 4-qt heavy-bottomed pot over medium heat, warm the olive oil. Add the garlic, onion and zucchini and saute, stirring, until the onion is translucent, about 10 minutes. Add the bell pepper, cherry tomatoes, wine, canned tomatoes and juices, chick-peas, oregano and basil. Stir well and bring to a simmer. Reduce the heat to medium-low, cover and simmer gently until the stew is slightly thickened and the vegetables are tender, about 25 minutes. Season to taste with salt and pepper.
Spoon into warmed shallow bowls or plates and serve.