Comfy Broccoli Chickpea Casserole

In a delicious cheesy-sauce this hearty broccoli and chickpea casserole is the perfect one dish meal covering all your family's nutritional needs.




  • 1 1/2 cups brown rice, soaked in hot water for 1 hour
  • 1 head of broccoli, cut to bite sized pieces
  • 14 ounces (one can) cooked chickpeas, drained and rinsed
  • 1 tablespoon dried oregano
  • fresh ground pepper



  • 2 1/2 cups unsweetened almond milk
  • 1/2 cup old fashioned oats
  • 1/3 nutritional yeast
  • 1/3 cups raw, unsalted cashews
  • 1 tablespoon arrowroot powder
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon mustard powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric powder
  • pinch of salt


Soak the rice in hot water for 1 hour.

Preheat your oven to 400-F.

Steam the broccoli for 4-5 minutes, until barely fork tender, transfer to a mixing bowl.

To a high speed blender* add the sauce ingredients and blend until creamy; about 3 minutes. Transfer to a sauce pan and over medium-high heat, stir continually for 7-8 minutes, or until it thickens up a bit. You are looking for the sauce to become creamy and not so liquid-y as when it came out of the blender. Add the sauce to the broccoli bowl along with the chickpeas, drained rice, oregano and a few twists of freshly ground pepper.

Add the mixture to an 8 x 8 baking dish, cover and cook for 30 minutes. Uncover and cook for a remaining 8-10 minutes, or until crusty on top.

Serves 8

*If you don't have a high speed blender, soak the cashews for 2-3 hours, drain and use.

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