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Chickpea Broccoli Rice Casserole

Chickpea Broccoli Rice Casserole: Comfort in Every Bite

This Chickpea Broccoli Rice Casserole is a quick, nutritious, and satisfying dish, packed with protein-rich chickpeas and vibrant broccoli, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Extra Virgin Olive Oil adds richness and helps sauté the onions
  • 1 small Onion, chopped contributes sweetness and depth of flavor
  • 3 cloves Garlic, minced infuses the casserole with aromatic flavor
  • 1 cup Quick Cooking Brown Rice ensure it’s not instant rice
  • 2 cups Milk creates creaminess and moisture in the dish
  • 1 cup Vegetable Broth enhances flavor while providing liquid for cooking
  • 0.5 teaspoon Salt season the dish appropriately for balanced flavor
  • 2.5 cups Broccoli Florets, cut into bite-sized pieces adds nutritional value and vibrant color
  • 2 cups Chickpeas, rinsed and drained offer protein and heartiness
  • 1 cup Grated Cheddar Cheese provides a melty topping; can be substituted with your favorite cheese
Optional Ingredients
  • 1 tablespoon Dijon Mustard for an extra burst of flavor if desired
  • Herbs/Spices feel free to experiment with thyme, oregano, or curry powder to customize your taste

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Once the oil shimmers, add 1 chopped onion and sauté for about 5 minutes until it softens and becomes translucent.
  2. Next, add 3 minced garlic cloves to the pan and sauté for an additional 30 seconds.
  3. Stir in 1 cup of quick cooking brown rice and toast it in the skillet for about 1-2 minutes.
  4. Pour in 2 cups of milk, 1 cup of vegetable broth, and ½ teaspoon of salt. Stir everything to combine well.
  5. Once the mixture reaches a boil, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 10 minutes.
  6. After 10 minutes, remove the lid and quickly stir in 2.5 cups of broccoli florets and 2 cups of rinsed and drained chickpeas.
  7. Once the rice is tender, remove the skillet from heat. Stir in half of the 1 cup of grated cheddar cheese until melted and well incorporated.
  8. Top the casserole with the remaining cheese and cover the skillet for a couple of minutes to allow the cheese to melt.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 500mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 90mgCalcium: 200mgIron: 3mg

Notes

For the best results, allow the casserole to cool completely before storing it in an airtight container. It keeps well in the fridge for up to 3-5 days.

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