Best Chickpea Broccoli Casserole Recipes

CHEESY CHICKPEA BROCCOLI RICE CASSEROLE

Cheesy Chickpea Broccoli Rice Casserole image

This Cheesy Chickpea Broccoli Rice Casserole is an easy one-pan dinner that the whole family will love. Feed a crowd with this casserole or freeze the leftovers! Vegan and can be made gluten-free.

Provided by Emilie

Time 1h10m

Yield 8

Number Of Ingredients 15

Ingredients

3 cups Minute® Ready to Serve Brown Rice
4 cups steamable broccoli florets
2 15-ounce cans (3 cups) chickpeas, drained and rinsed
1 cup raw cashews
1 cup carrots, chopped into ½-inch chunks
1 ¾ cups unsweetened non-dairy milk or water (or a mix)
½ cup nutritional yeast
2 teaspoons miso paste
2 cloves garlic
1 teaspoon onion powder
½ teaspoon ground turmeric
¼ teaspoon ground cayenne pepper
Salt and pepper, to taste
½ cup whole grain or gluten-free bread crumbs
Chopped parsley, for garnish

Steps:

Preheat oven to 375ºF.
Heat Minute® Ready to Serve Brown Rice according to package directions.
Steam broccoli in microwave according to package directions.
In a small saucepan over high heat, add cashews, carrots, and enough water to cover them. Bring to a boil; cook for 10 minutes until cashews and carrots are tender. Drain.
In a blender or food processor, add cashews and carrots, non-dairy milk, nutritional yeast, miso, garlic, onion powder, turmeric, cayenne, salt, and pepper.
In a 9×13 baking dish, add rice, steamed broccoli, and chickpeas; stir to combine. Pour on the cheese sauce; stir to thoroughly mix into ingredients. Top with bread crumbs.
Bake for 45 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : ServingSize 1 piece, Calories 360.7, Sugar 5.6, Sodium 270.1, Fat 11.0, SaturatedFat 1.7, UnsaturatedFat 7.4, Carbohydrate 53.0, Fiber 11.3, Protein 16.8

BROCCOLI-AND-CHICKPEA PARMESAN

Broccoli-and-Chickpea Parmesan image

This one-pan dinner brings together chickpeas, marinara sauce, and mozzarella in a single skillet, then tops it off with wedges of roasted broccoli florets. A crunchy Parmesan-and-panko blend is the final touch to this comforting, easy, and nutritious meal.

Provided by Sarah Carey

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 45m

Number Of Ingredients 11

Ingredients

1 head broccoli (12 ounces), trimmed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/3 cup panko breadcrumbs
1/3 cup finely grated Parmigiano-Reggiano (2 ounces)
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 1/2 cups marinara sauce
3 ounces low-moisture mozzarella, such as Polly-O, thinly sliced
1 can (15.5 ounces) chickpeas, drained and rinsed

Steps:

Preheat oven to 450°F, with a large cast-iron or other ovenproof skillet on middle rack. Quarter broccoli lengthwise; cut larger pieces in half again (also lengthwise) to create long florets. Remove skillet from oven; swirl in 2 tablespoons oil. Add broccoli and turn to coat, then arrange so a flat side of each piece faces down; season with salt and pepper. Roast 15 minutes.
Stir together panko, Parmigiano, remaining oil, garlic, thyme, and oregano; season. Transfer broccoli to a plate. Add marinara to skillet; top with mozzarella and chickpeas. Return broccoli to skillet, browned-sides up. Sprinkle evenly with panko mixture. Roast until panko is golden, mozzarella is melted, and sauce is bubbling, about 10 minutes. Remove from oven; let stand 10 minutes. Serve.

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