Broccoli And Chickpea Casserole Recipe

I made a Vegetarian Casserole with broccoli, chickpeas, and cheesy rice that somehow eats like a full-on dinner and the trick behind it is ridiculous in the best way.

I’m obsessed with this broccoli and chickpea casserole because it actually fills me up and doesn’t fake being fancy. I love the way roasted broccoli florets and chickpeas hold together with gooey sauce, so each bite has crunch and cream.

It’s totally my go-to when I want something that tastes like someone cared about texture. I call it the lazy weeknight miracle.

Big flavor, simple ingredients, zero pretense. I use it on rotation for Vegetarian Casserole nights and when I need new Chickpea Recipes that don’t feel boring.

Seriously, my family fights for seconds and they ask every time.

Ingredients

• Rice gives body and comfy bite, it soaks up all the creamy goodness.
• Vegetable broth adds savory depth without being heavy, it’s a cozy base.
• Milk makes it creamy and rich, keeps things smooth and comforting.
• Broccoli brings green crunch and healthy vibes, it’ll stand up to baking.
• Chickpeas add hearty protein and texture, basically little flavor-packed nuggets.
• Onion gives sweet background flavor, it caramelizes and mellows while baking.
• Garlic adds warm punch, it makes the whole dish sing.
• Butter gives a silky mouthfeel and golden flavor, it’s pure comfort.
• Flour helps thicken the sauce, so it clings to everything nicely.
• Sharp cheddar brings tangy, melty cheesiness you’ll want seconds of.
• Parmesan adds nutty saltiness and a slightly gritty, savory finish.
• Breadcrumbs or panko give a crunchy, toasty top you’ll love.
• Olive oil helps crisp the crumbs and adds subtle fruitiness.
• Salt ties flavors together, don’t skip it but adjust to taste.
• Pepper gives mild heat and keeps things from tasting flat.
• Smoked or regular paprika adds warmth and gentle color, choose your vibe.
• Plus lemon juice brightens everything, it wakes up the flavors.
• Basically parsley adds fresh green color and a clean finish.

Ingredient Quantities

• 1 cup uncooked long grain rice
• 1 1/2 cups vegetable broth
• 1 cup milk (whole or 2% works fine)
• 1 lb broccoli florets (about 4 cups, roughly chopped)
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp all purpose flour
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs or panko (for topping)
• 1 tbsp olive oil
• 1 tsp salt, adjust to taste
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika or regular paprika
• 1 tbsp lemon juice (optional but brightens it up)
• 2 tbsp chopped fresh parsley, for garnish

How to Make this

1. Preheat oven to 375 F and grease a 9×13 inch baking dish with a little olive oil.

2. In a medium saucepan melt 2 tbsp butter over medium heat, add the diced onion and cook until soft about 4 minutes, stir in 2 cloves minced garlic and cook 30 seconds more.

3. Sprinkle 2 tbsp flour over the onion mixture, stir to coat and cook 1 minute, then slowly whisk in 1 cup milk and 1 1/2 cups vegetable broth until smooth; simmer until slightly thickened about 2 to 3 minutes, season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika.

4. Stir 1 1/2 cups shredded sharp cheddar and 1/2 cup grated Parmesan into the sauce until melted, then add 1 tbsp lemon juice if using, taste and adjust salt or pepper.

5. In a large bowl combine 1 cup uncooked long grain rice, the cheesy sauce, 2 (15 oz) cans drained and rinsed chickpeas, and about 1 lb roughly chopped broccoli florets (you can chop smaller if you want fewer big bites); mix well so rice is evenly coated.

6. Pour everything into the prepared baking dish, cover tightly with foil and bake for 35 minutes; after 35 minutes remove foil and bake another 10 to 15 minutes until rice is tender and casserole is bubbling.

7. While casserole bakes mix 1/2 cup breadcrumbs or panko with 1/2 cup Parmesan and 1 tbsp olive oil, toss until crumbs are lightly coated.

8. Remove casserole from oven, sprinkle the breadcrumb mixture evenly on top, turn oven to broil and broil 2 to 3 minutes just until crumbs are golden and crispy, watch closely so they dont burn.

9. Let the casserole rest 5 minutes so it sets, then garnish with 2 tbsp chopped fresh parsley and serve hot.

10. Tips: you can parboil the broccoli for 2 minutes first if you want it softer, swap half the cheddar for mozzarella for meltier texture, and if rice is still firm after baking add 1/4 cup hot broth and cover for 5 more minutes.

Equipment Needed

1. Oven (preheat to 375 F)
2. 9×13 inch baking dish
3. Medium saucepan
4. Large mixing bowl
5. Whisk
6. Wooden spoon or heatproof spatula
7. Chef’s knife
8. Cutting board
9. Measuring cups and spoons
10. Aluminum foil

FAQ

Broccoli And Chickpea Casserole Recipe Substitutions and Variations

• Rice
  • Quinoa: cooks faster, adds nuttier flavor and more protein
  • Farro or barley: chewier texture, use slightly more liquid and longer cook time
  • Cauliflower rice: low carb, stir in near the end so it doesnt get mushy
• Milk
  • Unsweetened almond or oat milk: keeps it dairy free but still creamy
  • Half and half or light cream: richer, use a bit less if you want thicker sauce
  • Plain soy milk: higher protein and holds up well when heated
• Chickpeas
  • White beans (cannellini or navy): milder, creamier mouthfeel
  • Lentils (green or brown): they break down a bit and make it heartier
  • Roasted cauliflower florets: for a veg-only swap with a roasted bite
• Sharp cheddar
  • Gruyere or Swiss: meltier, gives a nuttier, more sophisticated flavor
  • Monterey Jack: milder and very melty, good if you want less tang
  • Vegan cheddar or nutritional yeast + cashew cream: dairy free option that still gives cheesiness

Pro Tips

1) Toast the rice in the pan a minute or two before adding the liquids. It gives a nuttier flavor and helps the grains stay separate, but dont brown it too much or it will taste bitter.

2) If you hate big broccoli chunks, blanch the florets 1 to 2 minutes in boiling water then shock in ice water. They keep bright green and soften just enough so the casserole heats evenly without turning to mush.

3) Heat the chickpeas briefly in a skillet with a little oil, smoked paprika and salt before folding them in. It adds flavor and a bit of crisp texture so the beans dont taste flat after baking.

4) If the rice seems underdone after the bake, add 1/4 to 1/2 cup hot broth or milk, cover and let rest 5 to 10 minutes. Also add lemon juice and fresh parsley right at the end to brighten the whole dish.