One-Pan Chickpea and Broccoli Rice Casserole

If you want a warm, filling meal that’s easy to make and loaded with vegetables and flavor, this One Pan Chickpea Broccoli Rice Casserole checks all the boxes. It’s a vegetarian take on a classic cheesy casserole, with canned chickpeas providing satisfying texture and bulk.

Made in one pan with straightforward pantry ingredients, the casserole comes together quickly and leaves minimal cleanup. It’s a great main course on its own, or serve it as a hearty side alongside your favorite protein.

This version was adapted from a similar cheesy rice casserole, but the recipe below has been simplified to work as a vegetarian skillet meal while still delivering rich, creamy results.

Why you’ll love this recipe

• Ready in about 30–35 minutes using just a handful of common ingredients.
• A rich, creamy casserole experience while remaining vegetarian by using chickpeas instead of meat.
• Highly customizable—swap cheeses, add herbs or spices, or use different vegetables to suit your taste.

Recipe ingredients

This simple, one-pan vegetarian dinner can be adjusted to use what you have on hand. Quantities and core ingredients are listed below.

• Aromatics: Onion and garlic provide the foundation of flavor.
• Rice: Use quick-cooking brown rice (not instant brown rice). White rice may be substituted with minor liquid adjustments.
• Milk: Whole milk gives a creamier result; any milk can be used if preferred.
• Vegetable broth: Adds savory depth.
• Broccoli: Fresh florets or a bag of pre-washed florets both work well—cut into bite-sized pieces.
• Chickpeas: Rinse and drain canned chickpeas before adding.
• Cheese: Sharp cheddar is recommended but other grated cheeses (Swiss, Monterey Jack, Parmesan) will also work.
• Optional flavor boosters: Dijon mustard, Worcestershire-style seasoning (vegetarian version if needed), fresh herbs, or dried spices like smoked paprika or cayenne.

Full ingredients and quantities are provided in the recipe card below.

How to make the casserole

This stove-top casserole cooks in a single large skillet with minimal prep. The technique yields creamy rice, tender broccoli and chickpeas coated in melted cheese.

Pro tip: Use quick-cooking brown rice. If you prefer white rice, add an extra 1/2 cup of liquid to the pan to ensure the rice, broccoli and chickpeas cook through.

Simplified method overview:

1. Sauté the onion in olive oil until softened; add garlic and cook briefly.
2. Add the uncooked rice and toast briefly, then stir in milk, vegetable broth and salt. Bring to a simmer, reduce heat, cover and cook until the rice is nearly done (about 10 minutes, leaving 5–8 minutes of cook time remaining).
3. Stir in the broccoli florets and rinsed chickpeas, cover and continue cooking until the rice is tender and the broccoli reaches your preferred doneness.
4. Remove from heat, stir in half the grated cheese, then top with the remaining cheese and allow it to melt before serving.

Recipe FAQs

Serving suggestions

Personalize the casserole with herbs and spices to match the cuisine you prefer.

• For a classic profile, add onion powder and paprika.
• For Italian flair, stir in Italian seasoning and sprinkle grated Parmesan over the top.
• Serve the casserole with crusty bread or a simple green salad for a well-rounded meal.

Recipe notes

• Rice note: Use quick-cooking brown rice, not instant brown rice. If substituting white rice, add an extra 1/2 cup of liquid to compensate for added vegetables and legumes.
• For crisp-tender broccoli, cook 3–5 minutes after adding; for softer broccoli, cook about 8 minutes. Alternatively, steam or microwave the broccoli separately and stir it in at the end.
• Store leftovers covered in the refrigerator for 3–5 days. Reheat gently on the stove or in the microwave, adding a splash of milk if needed to restore creaminess.
• Optional flavorings such as Dijon mustard, fresh herbs, or smoked paprika can boost the savory profile without changing the core method.

One Pan Chickpea Broccoli Rice Casserole

Servings: 6  |  Prep Time: 10 mins  |  Cook Time: 25 mins  |  Total Time: 35 mins

This one-pan casserole is a comforting, vegetarian main dish. It combines quick-cooking brown rice with broccoli and chickpeas in a creamy, cheesy base—easy to make and easy to adapt.

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)
• 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 (or your favorite grated cheese)

Instructions

1. Heat the olive oil in a large skillet or sauté pan over medium heat. Add the chopped onion and sauté about 5 minutes, until softened. Add the garlic and sauté another 30 seconds.
2. Add the uncooked quick-cooking brown rice and toast for 1–2 minutes. Stir in the milk, vegetable broth and salt. Bring to a gentle boil, then reduce heat to low, cover and cook for about 10 minutes, or until the rice has 5–8 minutes of cook time remaining.
3. Remove the lid and stir in the broccoli florets and rinsed chickpeas. Cover and continue cooking for about 5 minutes, or until the rice is tender and the broccoli reaches your desired doneness.
4. Remove the pan from the heat. Stir in half of the grated cheese and taste for additional salt as needed. Top with the remaining cheese and let it melt before serving. Serve warm.

Notes

1. Quick cooking rice: Use quick cooking brown rice, not instant. If substituting white rice, add about 1/2 cup extra liquid to account for the broccoli and chickpeas.
2. Adjust broccoli cook time from 3–8 minutes depending on whether you prefer it crisp-tender or softer.
3. Optional additions: a tablespoon of Dijon mustard, fresh herbs, or spices such as smoked paprika or cayenne.
4. Store leftovers refrigerated for 3–5 days and reheat until warmed through.

Nutrition (per serving, estimated)

Calories: 290 kcal, Carbohydrates: 36 g, Protein: 15 g, Fat: 10 g, Saturated Fat: 5 g, Cholesterol: 21 mg, Sodium: 714 mg, Potassium: 448 mg, Fiber: 6 g, Sugar: 8 g, Vitamin A: 690 IU, Vitamin C: 36 mg, Calcium: 289 mg, Iron: 3 mg

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