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Chickpea Broccoli Rice Casserole

Creamy Chickpea Broccoli Rice Casserole for Cozy Nights

This Chickpea Broccoli Rice Casserole combines brown rice, broccoli, and chickpeas in a creamy, cheesy dish, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Extra Virgin Olive Oil Adds fat and flavor; substitute with any neutral oil if needed.
  • 1 small Onion, chopped Provides sweetness and depth; use shallots for a milder taste.
  • 3 cloves Garlic, minced Enhances aroma; garlic powder (1 teaspoon) can work in a pinch.
  • 1 cup Quick Cooking Brown Rice The main carbohydrate source; avoid instant rice or substitute it with white rice, adjusting liquid as necessary.
  • 2 cups Milk Contributes creaminess; swap it with any plant-based milk for a non-dairy alternative.
  • 1 cup Vegetable Broth Adds depth; can replace with water but will lose flavor intensity.
  • 1/2 teaspoon Salt Essential for seasoning; adjust based on preference.
For the Filling
  • 2.5 cups Broccoli Florets, bite-sized Provides texture and nutrition; substitute with green beans or spinach if desired.
  • 2 cups Chickpeas, rinsed and drained Acts as the primary protein source; any pre-cooked bean can work well.
For the Topping
  • 1 cup Grated Cheddar Cheese Adds richness; feel free to use your favorite cheese or a dairy-free option.

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 shimmering, add one small chopped onion and sauté for about 5 minutes until softened and translucent. Stir in three minced garlic cloves and cook for another 30 seconds.
  2. Add 1 cup of quick cooking brown rice to the skillet, stirring well to coat it with the oil and onion mixture. Toast the rice for 1-2 minutes, then pour in 2 cups of milk and 1 cup of vegetable broth along with ½ teaspoon of salt. Bring to a gentle boil, then reduce the heat to low and cover, letting simmer for 10 minutes.
  3. After 10 minutes, lift the lid and stir in 2.5 cups of bite-sized broccoli florets and 2 cups of rinsed and drained chickpeas. Cover again and cook for an additional 5 minutes.
  4. Once the rice is tender and all ingredients are well combined, remove from heat. Add half of the grated cheddar cheese to the mixture, stirring gently until the cheese melts. Sprinkle the remaining cheese on top.
  5. Serve the casserole warm, spooning generous portions onto plates.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 200mgIron: 2mg

Notes

This casserole can be customized with various vegetables and spices. Store leftovers in airtight containers.

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