One Pan Chickpea Broccoli Rice Casserole: A Wholesome, Easy, and Satisfying Plant-Based Meal

In a world where fast food and convenience often win out over nutrition, finding recipes that are both nourishing and easy to prepare can feel like striking gold. Whether you’re a busy professional, a parent managing hectic schedules, a college student cooking on a budget, or simply someone who appreciates simplicity without compromising on flavor, this One Pan Chickpea Broccoli Rice Casserole may quickly become a staple in your kitchen.

This dish is the epitome of comfort food reimagined through a modern, plant-based lens. It brings together humble, accessible ingredients—rice, chickpeas, broccoli, and a rich, creamy sauce—into a hearty, satisfying casserole that comes together in a single pan. That means minimal cleanup, maximum flavor, and the kind of meal that feels both indulgent and wholesome.

Chickpeas, with their nutty flavor and dense texture, provide a protein-packed base that pairs beautifully with the earthiness of broccoli and the soft, cozy bite of rice. When combined with a velvety sauce made from plant-based milk, nutritional yeast, garlic, onions, and warming spices, the result is a dish that’s not only deeply comforting but also rich in nutrients. Whether you’re fully plant-based or just trying to incorporate more meatless meals into your week, this casserole delivers.

Beyond taste and convenience, there’s something special about a one-pan dish. It’s rustic. It’s honest. It invites you to slow down, savor, and enjoy. No juggling multiple pots and pans, no excessive prep—just wholesome ingredients layered and baked into something greater than the sum of its parts. And let’s not forget the best part: leftovers that taste even better the next day.

In this comprehensive guide, we’ll walk you through every step of making this recipe, from ingredient selection and substitutions to detailed cooking instructions, storage tips, and creative variations. Whether you’re new to plant-based cooking or a seasoned home chef, this casserole offers the kind of flexibility, comfort, and nourishment that will keep you coming back for more.

So preheat your oven, grab your favorite baking dish, and let’s dive into the delicious world of this One Pan Chickpea Broccoli Rice Casserole.

How to Make One Pan Chickpea Broccoli Rice Casserole

Equipment You’ll Need

Before we dive into the actual steps, it’s worth making sure you have the right tools on hand. While this is a “one pan” meal, there are still a few key items that will help make the process smoother:

• Large oven-safe skillet or baking dish (9×13-inch recommended): This is where everything will be mixed and baked. A cast-iron skillet or ceramic casserole dish works best.

• Cutting board & sharp knife: For prepping vegetables.

• Medium mixing bowl (optional): For mixing sauce or tossing ingredients if not combining directly in the baking dish.

• Measuring cups and spoons

• Whisk or fork: To mix the sauce ingredients until smooth.

• Aluminum foil or lid: To cover the dish during the first half of baking.

Step-by-Step Instructions

Step 1: Preheat the Oven

Set your oven to 375°F (190°C). This moderate baking temperature ensures even cooking, allowing the rice to absorb liquid slowly and cook through while the sauce thickens and the vegetables soften.

While the oven is preheating, take this time to prep all your ingredients.

Step 2: Prepare the Ingredients

Chickpeas:

• Use 1 can (15 oz) of cooked chickpeas, drained and rinsed well.

• If using home-cooked chickpeas, use about 1.5 cups cooked.

• Pat them dry with a paper towel to avoid excess moisture.

• For added texture and flavor, you can lightly mash a portion (about ¼ cup) of the chickpeas—this helps create a creamier base without using dairy.

Broccoli:

• Use 2–3 cups of chopped broccoli florets, depending on how vegetable-heavy you want the dish.

• Cut the broccoli into small, bite-sized pieces to ensure they cook evenly and soften properly in the oven.

• If using frozen broccoli, do not thaw beforehand. Just make sure the pieces are not too large.

Rice:

• Use 1 cup of long grain white rice (like basmati or jasmine), uncooked.

• Do not pre-cook the rice. It will absorb liquid as the casserole bakes.

• Brown rice can be used, but it requires additional liquid and time. (See “Variations” below.)

Onion & Garlic:

• Dice 1 medium yellow onion finely.

• Mince 2–3 cloves of garlic (or use 1 tsp garlic powder if you’re in a rush).

• For deeper flavor, sautéing the onions and garlic before baking is optional but highly recommended.

Step 3: Make the Sauce

In a mixing bowl (or directly in the pan if you’re confident), combine the following:

• 2 ½ cups of vegetable broth

• 1 cup of unsweetened plant-based milk (such as oat, almond, soy, or cashew milk)

• 2 tablespoons of nutritional yeast (adds a cheesy, umami depth)

• 1 teaspoon onion powder

• ½ teaspoon smoked paprika (or regular paprika for a milder version)

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 1 tablespoon olive oil (optional, for richness)

• Optional add-ins:

  • 1 tablespoon tahini or cashew butter for creaminess

  • A squeeze of lemon juice for brightness

  • A pinch of red pepper flakes if you like heat

Mix well with a whisk or fork until all ingredients are evenly combined. The liquid should be smooth and golden, with a slight aroma from the spices.

Step 4: Assemble the Casserole

In your large oven-safe skillet or baking dish:

1. Spread the uncooked rice evenly on the bottom. This ensures it cooks uniformly.

2. Add the drained chickpeas and chopped broccoli on top.

3. Scatter the diced onions and minced garlic over the rice and vegetables.

4. Pour the prepared sauce over all the ingredients, making sure everything is fully covered in liquid.

Important Tip:
Use a spoon or spatula to gently press down and stir slightly, making sure the rice is submerged in the liquid. If the rice sits dry on top, it will not cook properly.

Step 5: Cover and Bake (First Half)

• Cover the dish tightly with foil or an oven-safe lid. This traps steam and is crucial for properly cooking the rice.

• Place in the preheated oven and bake for 35 minutes.

Why cover it?
Covering the dish allows the rice to steam and cook evenly. Without the cover, the liquid will evaporate too quickly, leaving you with undercooked grains and a dry dish.

Step 6: Uncover and Finish Baking

• After 35 minutes, remove the foil carefully (watch for steam).

• Give the casserole a gentle stir, especially around the edges, to distribute moisture evenly.

• Return the dish to the oven uncovered, and bake for another 15–20 minutes.

This second bake allows the casserole to thicken, the sauce to reduce slightly, and the top to develop a golden, slightly crisp layer.

Optional Step:
If you’d like a more gratin-like top, you can sprinkle breadcrumbs, crushed nuts, or extra nutritional yeast over the top before the second bake.

Step 7: Rest Before Serving

Once the casserole is bubbling and the rice is tender, remove it from the oven and let it rest for at least 10 minutes before serving.

This resting period is important because:

• It allows the sauce to thicken and set slightly.

• The flavors meld and deepen.

• The rice firms up, making it easier to scoop.

You’ll notice that the texture changes dramatically in this short time, becoming more cohesive and creamy.

Step 8: Garnish and Serve

Serve the casserole warm, optionally garnished with:

• Fresh herbs (parsley, cilantro, or chives)

• A sprinkle of smoked paprika or chili flakes

• A drizzle of tahini or vegan sour cream

• A squeeze of lemon or lime for brightness

Troubleshooting & Tips

Rice is still hard after baking?

• Every oven is different. If rice is undercooked, stir in ¼ cup hot water or broth, cover again, and return to the oven for 10–15 more minutes.

Too much liquid left in the dish?

• Let it rest longer outside the oven. The rice will continue to absorb liquid. If it’s still watery after 10 minutes, return to oven uncovered for 5–10 minutes.

Too dry?

• This can happen if the pan wasn’t tightly covered. Stir in a splash of warm plant milk or broth before serving.

Want it creamier?

• Add ¼ cup canned coconut milk or a tablespoon of vegan cream cheese or cashew cream into the sauce.