Certainly! Here’s a simple recipe for Chickpea and Broccoli Casserole:

Chickpea and Broccoli Casserole


  • 2 cups cooked chickpeas (canned or freshly cooked)
  • 2 cups broccoli florets
  • 1 cup cooked quinoa or rice
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese
  • 1 cup vegetable broth
  • 1 cup milk (dairy or plant-based)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter or olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Optional: 1/2 cup breadcrumbs for topping


  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, sauté the chopped onion and minced garlic in butter or olive oil until they become translucent.
  3. Add the flour to the skillet and stir continuously for 1-2 minutes to create a roux.
  4. Gradually whisk in the vegetable broth and milk, ensuring there are no lumps. Continue to cook and stir until the mixture thickens.
  5. Season the sauce with dried thyme, salt, and pepper.
  6. In a large mixing bowl, combine the cooked chickpeas, broccoli florets, cooked quinoa or rice, and half of the shredded cheddar cheese. Pour the sauce over the mixture and stir until everything is well coated.
  7. Transfer the mixture to a greased casserole dish.
  8. Sprinkle the remaining shredded cheddar cheese on top, and if desired, add a layer of breadcrumbs for a crunchy topping.
  9. Bake in the preheated oven for 25-30 minutes or until the casserole is hot and bubbly, and the top is golden brown.
  10. Allow the casserole to cool for a few minutes before serving.

Nutrition Facts:

(Nutritional values are approximate and may vary based on specific ingredients and serving sizes.)

  • Serving Size: 1 cup
  • Calories: 300
  • Total Fat: 12g
  • Saturated Fat: 6g
  • Cholesterol: 25mg
  • Sodium: 400mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 7g
  • Sugars: 5g
  • Protein: 15g

Feel free to customize the recipe based on your preferences or dietary restrictions!