One Pan Chickpea Broccoli Rice Casserole

4.30 from 44 votes

One Pan Chickpea Broccoli Rice Casserole

This One Pan Chickpea Broccoli Rice Casserole is vegetarian comfort food! It's hearty, cheesy and comes together in just one pan so it's perfect for busy weeknights or holidays!

Prep Time10

Cook Time25

Additional Time0

Total Time35

Course: Main Dishes

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 290kcal

Author: Marcie

Ingredients

1 tablespoon extra virgin olive oil
1 small onion chopped
3 cloves garlic minced
1 cup quick cooking brown rice* do not use Instant rice as it is not the same as quick cooking rice. See note 1.
2 cups milk
1 cup vegetable broth
1/2 teaspoon salt or to taste
2.5 cups broccoli florets cut into bite-sized pieces
2 cups chickpeas rinsed and drained
1 cup grated cheddar cheese sub with your favorite cheese

Instructions

Heat the olive oil in a large skillet or saute pan over medium heat. Add the onion and saute 5 minutes until softened. Add the garlic and saute 30 seconds more.
1 tablespoon extra virgin olive oil, 1 small onion, 3 cloves garlic
Add the uncooked rice to the pan and toast for 1-2 minutes. Add the milk, broth and salt and stir to combine. Bring to a boil, then reduce the heat to low, cover and cook for 10 minutes or until the rice has about 5-8 minutes left of cooking time.
1 cup quick cooking brown rice*, 2 cups milk, 1 cup vegetable broth, 1/2 teaspoon salt
Remove the lid and stir in the broccoli and chickpeas. Cover and continue to cook for about 5 minutes more.
2.5 cups broccoli florets, 2 cups chickpeas
When the rice is done, remove from heat and stir in half of the cheese and add more salt if necessary. Top the casserole with the remaining cheese and let stand until melted. Serve and enjoy!
1 cup grated cheddar cheese

Notes

Pro tip: Be sure to use quick cooking brown rice, not instant brown rice. White rice may be substituted if you prefer. My rule of thumb is adding 1/2 cup more liquid than the cooking instructions on the rice package in order to account for the addition of the broccoli and chickpeas.
For crisp-tender broccoli, cook 3-5 minutes. For softer broccoli, cook for about 8 minutes. You can also microwave it separately and toss it in at the end!
Store in the refrigerator for up to 3-5 days.
Optional flavorings: Add a tablespoon of dijon mustard or Worcestershire sauce for umami flavor. A tablespoon of chopped fresh herbs or a teaspoon or two of dried herbs or your favorite spices add flavor as well.

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