Broccoli, Chickpea, and Rice Casserole

Broccoli, Chickpea and Rice Casserole

I found this recipe on Pinterest a while ago and made it last night. It was so easy!! You literally dump everything in a casserole dish and put it in the oven. An hour later you have a tasty meal! I only changed one or two things and it turned out really good for a simple dinner. The nutritional yeast gives it a cheesy flavor and I added the vegetarian no chicken base for more of a flavor boost. I thought it would need a longer time to cook for the rice to cook through but the hour was perfect! Try this on a busy night when you want something warm and cozy, but using minimal ingredients and pretty much no prep.

Broccoli, Chickpea, and Rice Casserole

1 cup brown jasmine rice, dry

1 can chickpeas, rinsed and drained

2 crowns broccoli, chopped

2 1/2 cups vegetable stock low sodium

1/4 cup nutritional yeast

1 tsp smoked paprika

1 tsp Vegetarian Better than Bouillon No Chicken Base

1/2 tsp garlic powder

Salt and pepper to taste

1. Preheat oven to 400*

2. In a small stock pot heat the nutritional yeast and spices until it becomes a darker golden color and then add in the stock and bouillon. Bring to a boil and then turn off.

3. In a 9×13 casserole dish, add broccoli, chickpeas, and the rice. Remember to always rinse the rice a few times before use!

4. Pour spiced broth over veggies and rice mixture.

5. Cover with foil and bake for 60 minutes.

Original recipe –

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