2 onions, chopped
1/2 cup bouillon
2 carrots, sliced
1 28-oz. can Italian plum tomatoes, undrained
1 tablespoon Greek Spice Blend
(or 2 teaspoons oregano plus 1 teaspoon grated lemon rind)
pinch cayenne, or to taste
1 bunch broccoli, stems diced and florets broken into pieces
2 cans chick peas (garbanzos), undrained
10 black olives, sliced
cooked bulghar or other whole grain (optional)
lemon wedges

Bring the onions and bouillon to a boil and simmer 5 minutes. Add the carrots, tomatoes (broken up), spices and broccoli stems and cook 10-15 minutes or until the carrots are tender. Stir in the broccoli florets, chick peas and olives and cook 5 minutes more, or until the broccoli is crisp-tender but still bright green. Serve over bulghar or the grain of your choice, garnished with lemon wedges.

6 servings