I love this recipe because it’s the perfect balance of convenience and nutrition. It’s a complete meal made in a single pan, so cleanup is minimal, yet it’s still packed with fiber, protein, and veggies. The chickpeas make it hearty and satisfying, while the rice absorbs all the delicious seasoning and broth for maximum flavor. I can keep it vegan, add cheese for a melty finish, or mix in extra veggies depending on what’s in my fridge. It’s versatile, comforting, and endlessly customizable—my kind of meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1 tablespoon olive oil 1 small yellow onion, diced 2–3 cloves garlic, minced 1 cup uncooked long grain white or brown rice 2 ¼ cups vegetable broth (for white rice) or 2 ½ cups (for brown rice) 1 (15-ounce) can chickpeas, drained and rinsed 2 cups broccoli florets, small bite-sized pieces ½ teaspoon salt (adjust to taste) ¼ teaspoon black pepper ½ teaspoon dried thyme (or Italian seasoning) ¼ teaspoon smoked paprika (optional) ½ cup shredded cheese (cheddar or vegan cheese; optional) 2 tablespoons nutritional yeast (optional, for cheesy flavor)
Directions
I preheat my oven to 375°F (190°C).
In a large oven-safe skillet or casserole dish, I heat the olive oil over medium heat. I add the diced onion and sauté for about 3–4 minutes until softened, then stir in the minced garlic and cook for another 30 seconds until fragrant.
I add the rice, vegetable broth, chickpeas, broccoli, salt, pepper, thyme, smoked paprika, and nutritional yeast (if using) to the skillet. I give everything a good stir so the flavors mix evenly.
I cover the skillet tightly with a lid or foil and bake for 35–40 minutes if using white rice or 45–50 minutes for brown rice. Halfway through, I check and stir gently to make sure nothing sticks to the bottom.
Once the rice is tender and the liquid is absorbed, I remove the skillet from the oven. For a cheesy topping, I sprinkle shredded cheese over the top and return it to the oven uncovered for another 5–7 minutes until melted and bubbly.
I let it sit for about 5 minutes before serving so the flavors settle. Then I taste and adjust the seasoning with a little extra salt or pepper if needed.
Servings and Timing
This recipe serves 4–6 people. It takes about 10 minutes to prepare and 40 minutes to cook, for a total of around 50 minutes.
Variations
Sometimes I like to add sliced mushrooms, bell peppers, or frozen peas for extra texture and flavor. When I want a little spice, I toss in a pinch of chili flakes or a drizzle of hot sauce before baking. For a creamier texture, I stir in a splash of coconut milk or a spoonful of cashew cream before serving. If I’m feeling indulgent, I sprinkle extra cheese and breadcrumbs on top for a crispy golden crust.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I simply warm it in the oven at 350°F for 10–15 minutes or microwave individual portions for 1–2 minutes, adding a splash of broth or water to keep it moist. This casserole also freezes well—I portion it into containers and freeze for up to 2 months, thawing overnight in the fridge before reheating.
FAQs
Can I make this recipe on the stovetop instead of the oven?
Yes, I can cook it covered over low heat for about 20–25 minutes, stirring occasionally until the rice is tender and the liquid is absorbed.
Can I use quinoa instead of rice?
Absolutely! I reduce the cooking time to about 25–30 minutes and use 2 cups of vegetable broth for every cup of quinoa.
Can I make this dish vegan?
Yes, I just skip the cheese or use a dairy-free alternative—it’s still creamy and delicious thanks to the nutritional yeast.
What type of rice works best?
I prefer long grain white rice for the fluffiest texture, but brown rice adds more chew and nutrition.
Can I add more protein?
Yes, I sometimes stir in cooked tofu, tempeh, or extra chickpeas for added protein.
Why is my rice undercooked?
It may need a bit more liquid or baking time. I check that the dish is tightly covered and add a splash of broth if needed.
Can I use frozen broccoli?
Yes, I add it straight from the freezer—no need to thaw. It softens perfectly while baking.
How can I make it more flavorful?
I like adding a splash of soy sauce or lemon juice before serving for an extra punch of flavor.
Can I make this ahead of time?
Yes, I assemble everything in the casserole dish ahead of time, cover it, and refrigerate it for up to 24 hours before baking.
Can I use pre-cooked rice?
Yes, but I reduce the broth to about ¾ cup and bake for only 15–20 minutes just to heat everything through.
Conclusion
I love how this One Pan Chickpea Broccoli Rice Casserole turns simple pantry ingredients into a cozy, nourishing meal with minimal effort. It’s wholesome, versatile, and perfect for busy days when I want comfort food that’s still healthy. The combination of tender rice, creamy chickpeas, and crisp broccoli always hits the spot—and best of all, it’s all made in one pan for easy cleanup.
This One Pan Chickpea Broccoli Rice Casserole is a cozy, nourishing dish made with simple pantry staples. Featuring tender rice, protein-packed chickpeas, and broccoli in a savory, lightly cheesy sauce, it’s the perfect all-in-one comfort meal for busy weeknights or relaxed weekends.
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
2–3 cloves garlic, minced
1 cup uncooked long grain white or brown rice
2 ¼ cups vegetable broth (for white rice) or 2 ½ cups (for brown rice)
1 (15-ounce) can chickpeas, drained and rinsed
2 cups broccoli florets, bite-sized
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ teaspoon dried thyme or Italian seasoning
¼ teaspoon smoked paprika (optional)
½ cup shredded cheese (cheddar or vegan, optional)
2 tablespoons nutritional yeast (optional, for cheesy flavor)
Instructions
Preheat Oven: Preheat oven to 375°F (190°C).
Sauté Aromatics: In a large oven-safe skillet or casserole dish, heat olive oil over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook for 30 seconds.
Combine Ingredients: Add rice, vegetable broth, chickpeas, broccoli, salt, pepper, thyme, smoked paprika, and nutritional yeast. Stir well to combine.
Bake: Cover tightly with a lid or foil. Bake 35–40 minutes for white rice or 45–50 minutes for brown rice, stirring gently halfway through to prevent sticking.
Add Cheese (Optional): When rice is tender, remove from oven, sprinkle with cheese, and return uncovered for 5–7 minutes until melted and bubbly.
Rest and Serve: Let stand 5 minutes before serving. Taste and adjust seasoning with more salt or pepper if needed.
Notes
Add mushrooms, peas, or bell peppers for extra veggies.
For a creamy variation, stir in a splash of coconut milk or cashew cream before serving.
Sprinkle breadcrumbs on top before baking for a crispy finish.
Use frozen broccoli directly from the freezer—no need to thaw.
To make it vegan, use nutritional yeast instead of cheese.
