chickpea casserole

This Sweet Potato Rosemary Casserole is full of cozy flavors and made with just 10 wholesome ingredients. It’s budget-friendly and great for meal-prep, plus it's vegan, gluten-free, and oil-free!

Dump-and-Bake Sweet Potato Rosemary Casserole

(470 ml) vegetable broth (homemade

rosemary

thyme (or 1/4 tsp dried)

paprika

black pepper (or

garbanzo

sweet potato, peeled and diced (about 2 cups / 340 g)

yellow onion, diced

garlic, minced

(180 g) uncooked brown rice*

Optional: Tahini Dressing,

Preheat the oven to 400F. Whisk the vegetable broth, rosemary, thyme, paprika, and black pepper together in a medium pot and bring to a boil over high heat.

While the liquid is heating up, spread the chickpeas, sweet potato, onion, and garlic evenly across a 9×13″ pan or casserole dish. Use a spoon to mix everything together until it is evenly distributed, then sprinkle the brown rice on top.

Remove the vegetable broth from the heat once it comes to a boil and pour evenly over the casserole dish. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.

Remove from the oven and top with Tahini Sauce, or as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.

Family loved it! I served it with my favorite sauce- Trader Joe’s eggplant hummus (no oil!) mixed with some lemon, garlic and dill. Amazing! Thanks Caitlin for all your wonderful recipes!

I have this in the oven right now and I'm already rating it 5 stars because #1 I always love your recipes and #2 my house smells FABULOUS right now! I doubled the spices because I like a lot of flavor and I added some frozen spinach too for an extra veg touch. I do intend to serve with tahini sauce! Can't wait to eat (and post pics to Instagram!)

Made this tonight. Family of 7 really liked it. It was fast, easy and very tasty. Will try it with spinach next time as suggested above. We are on a retreat in the mountains and all the ingredients were very easily transported from home. Thank you for this recipe!

Thank you for this recipe! I'm a teenager with very minimal cooking skills who recently went vegan, so this was perfect. I'm awful at following recipes so I did make some substitutions (butternut squash for sweet potato, red rice for brown rice, and added kale / some extra frozen vegetables that I wanted to use up) but it was delicious, and my non-vegan family liked it too! Super cozy and filling, and definitely put me in the mood for fall :)

Another delicious one!  Your dump and bake casseroles have helped me so much lately with a new baby and three other little ones!  And everyone loves them.  Thank you!!

Delicious recipe and super easy to make. I made this as a meal prep for my lunches this week and I couldn't of been happier! Currently making it again. Thanks Caitlin :)

I made this last night and it was so wonderful. I’m not a vegan, but I have followed you on Instagram for years and make your recipes often. I added the sesame miso dressing on top and my husband and I both loved it. Thank you :))

Such a great recipe with ingredients that I always have on hands. I like to top this with hummus for some extra flavor and creaminess.

Tasted it halfway through cooking (my partner forgot to cover it, of course) and it was a wee bit light on flavor, so I added some herbes d’provance and a honey maple squash blend I had. When it came out of the oven it tasted delicious, so I would suggest adding some additional herbs/spices to fluff it up. Overall a great recipe, super healthy and easy to make.

My daughter, a vegan, is always looking for recipes that sound easy and good. She wanted to at least become vegetarian in high school but my wife and I wouldn't let her. I didn't know a lot about it and thought that she would be missing out on nutrition. We've since educated ourselves a bit more and she first became vegetarian and then vegan. It hasn't been as difficult as I thought it would be to cook for the whole family when we're all together. My other daughter and my wife and I are not vegetarian but do find ourselves eating more and more vegan and vegetarian meals. I like your dump and bake casseroles because they're really easy and I can make a meal with them and then have enough left over for my vegan daughter if the rest of us do not want a vegan meal. 

My vegan daughter first found your chickpea &amp; rice recipe and it is one of her favorites. When she is home from school she will often request that we have it for dinner. It has become a favorite of the meat-eaters also. We have also made the Southwestern black bean casserole and it is also very good. This rosemary &amp; sweet potato recipe is the latest one of your dump and bake recipes that we have tried. It was just my wife and me that had it so I'll need to make sure that we let our daughter know about it. It was really good, We had a small Greek salad with it but I did put feta on the salad so it wasn't a totally vegan meal. I made your tahini sauce recipe to go with it and it was a nice touch. This recipe is another keeper and I will be trying some of your other recipes. 

I did add a bit of salt to the recipe because I make my own vegetable broth and I do not salt it when I make it. I was pretty sparing with the salt and put it at the table if we needed more. I was also able to use the rosemary that I have growing in my herb garden. I grew thyme in the past and it always comes back but this season it did not, unfortunately. I used dried thyme but I'm sure that fresh would be better. 

I have a question about your dump and bake casseroles. I notice in the instructions that you mention covering the dish with parchment paper and then aluminum foil. What is the purpose of the parchment paper? The only thing that I can think of is that it helps to draw some of the moisture out of the dish so that it is not too "wet." I actually made this in an 8 qt Le Creuset oval dutch oven with the lid on. I thought about putting the parchment paper under the lid but did not. Do you feel like the end product is better when using parchment paper?

This Cheesy Broccoli Rice Casserole is Gluten-Free, Dairy-Free, and made with only 8 healthy ingredients! Simply add everything to a pan, bake, and enjoy.

Cheesy Broccoli Rice Casserole with Chickpeas

½ cups Low-Sodium Vegetable Broth (bring to a boil)

Nutritional Yeast

½ tsp Turmeric

½ tsp Garlic Powder

Paprika

Chickpeas, cooked*

Fresh Broccoli Florets

uncooked Brown Rice Rice

Preheat the oven to 400F. Add the Nutritional Yeast to a medium pot and toast over medium heat for 2-3 minutes, stirring frequently. The yellow flakes will become darker and more fragrant.

Once toasted, add the Vegetable Broth, Turmeric, Garlic Powder, and Paprika to the pot; raise the heat to high and bring the mixture to a boil.

While the liquid is coming to a boil, pour the Chickpeas a 9&#215;13&#8243; pan or casserole dish. Sprinkle the Broccoli evenly over the Chickpeas, then sprinkle the uncooked Brown Rice over the top of the dish.

Whisk the Vegetable Broth well to evenly distribute the spices, then pour the boiling mixture over the casserole dish. If any spices &#8220;clump&#8221; in a particular area, stir them around a bit with a spatula. Cover the casserole with Aluminum Foil, then bake for 60 minutes.

Remove from the oven and serve as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.

Caitlin, You really have a talent! It's inspiring to see someone take great pride in your culinary achievements and share them freely. I will buy your first Cook Book when you publish it! I did the same with Cathy at True North.

Not yet tried this recipe but when I saw the videoo I was astonished by the easiness and deliciousness of this dish &lt;3
Eager to try it out !

I just made this recipe and it was absolutely delicious! So hearty, satisfying and easy to make. In addition to brown rice, I added in some forbidden rice and quinoa. I would say this recipe makes 3 servings if it's the only/main dish. Yum yum yum!

I made this for dinner tonight: it was delicious and SO EASY. I love this idea-- I hope there are more recipes like this in the future.

Hi Caitlin - I made this recipe tonight with a side of corn bread muffins and it was so good! Next week I plan on doubling the recipe so there's enough for my husband's lunch and another dinner (he wants the leftovers for lunch tomorrow!????)
Thank you!!

This was so delicious and easy!! I will be making this a lot. I love your one pot recipes! I brought leftovers to work and all of my coworkers were saying how good it looked and asked for the recipe. Usually they show no interest in my vegan meals. Thanks for making another great recipe, Caitlin!

So I've tried substituting chickpeas with tofu and it did get soggy, but that was totally expected since I didn't bother with frying it properly. But the result was still amazing, and mushier tofu tasted great infused with that flavoured broth (I'll probably make it sometimes in the future adding scrambled tofu).

I'll be definitely making this again in different vegetable combinations, the rice is indeed amazing made this way and it tastes even better reheated next day.

I do belive that this recipe needs tad more crunch so I sprinkle it on the plate with some roasted sunflower and pumpkin seeds.

I made this today for lunch. It's amazing :)

I tried this using frozen edamame to replace the chick peas, just don’t do it ???? it was an overwhelming flavour. I love the concept of this and will try making Mexican rice like this! Xx

I tried making this today, and it turned out absolutely wonderful!
I am definitely going to repeat this :)
Thank you Caitlin, for the fantastic recipe !!

I also would like to add that I love watching your videos!!
Please keep making them :D

I made this yesterday for the work week and LOVED it! It was super easy to make and it was my first time using nutritional yeast, so that was exciting! I also didn't have enough chickpeas so did half chickpeas, half cannellini beans. It worked well! Thanks so much for this recipe Caitlin :)

Loved it! So easy to make and super yummy to eat!

Made this last week for a meal prep-4 days worth of food which was great! I used wheat berries instead of rice and was perfect! Can't wait to make it again

My favorite recipe to meal prep for work lunches! If you have a big enough casserole dish you can double it :) awesome recipe - so tasty!

Oh my goodness, this recipe was SO tasty and SO simple! Perfect weekday meal! When I was a child, my parents made this tuna rice casserole that was so nostalgic for me. Since going vegan I've been wondering how I could possibly recreate it but now I don't need to - this recipe is so tasty and reminds me of my favourite childhood meal, it is the perfect replacement meal! Thanks for posting it!

By the way, I just used powdered stock with boiling water from a kettle and stirred the spices and nooch in there and it worked well, so I didn't need to use the stovetop!

Ok... WOW!!!! When it was done and I took off the foil the smell hit me! It smells exactly how I remember and tastes almost exactly how I remember! JUST WOW!!! IT'S AMAZING!

Love it!! I would love more super easy dump and bake recipes like this! :)

It's seriously so delicious and easy to make!!! It's kid-friendly too. Definitely a great casserole to make in advance and eat for a few days, or to throw together on a busy family night.

I made this today with a few modifications. I didn't use paprika or turmeric but mixed herbs &amp; I added some cashew cream to the broth. REALLY good!

I'm always skeptical of putting uncooked rice in the oven but it came out great! I used water instead of broth. I added 3 cups of chickpeas instead of 2. I used frozen broccoli which came out mushy. I will use fresh broccoli next time.

SO GOOD!! And absolute winner for batch school meals Caitlin!❤ Also dang easy (when you don't spill the stock all over the oven????????) I'll definitely be baking this again!!! Xxx

Super good and easy! My oven is tiny unfortunately so I couldn't make it in the oven, but instead baked it in a large pot on the stove and that worked just fine. Wasn't as crispy on the top as a result, but I didn't mind. I topped it with a good dollop of tahini, which fits the taste perfectly and makes it nice and creamy. Perfect recipe for a busy and broke university student :D

Great recipe, I love that it's so easy AND healthy at the same time. The second time I made it, I didn't have enough brown rice (about a 1/4 cup) so used 3/4 cup of quinoa and the same amount of broth as called for in the recipe and it turned out fine!

This works with Farro instead of brown rice!

Love this recipe! Toasting the nutritional yeast really gives it a unique flavor and I never would have thought to try that. This was super satisfying and easy to make.

Thank you so much for inspiring my husband and I on our journey into vegan cooking. We LOVE your YouTube videos, you are so creative!

Tried this for my birthday party and was very happy with the result except that the broccoli was overcooked, so it didn't look as appetizing as I would have liked. Is there a way to end up with bright green broccoli florets? Wonder about adding them halfway through or steaming separately and adding at the end . . . ? It turned out to be a good birthday present fo myself. A week's worth of leftovers in my freezer. : )

This was awesome! I used white long grain rice because it was all I had on hand.  I used 2 cups stock (instead of 2.5 cups) and only cooked for 35 mins. It was picture perfect!!! So yummy. Filling. Thanks.

This was AMAZING!  Toasting the nooch makes all the difference.  When I was a kid we used to have Uncle Ben's broccoli cheese rice.  It was my favorite.  This recipe comes amazingly close to that.  I basically followed the recipe except for the following...  I used my own powdered broth mix with water to make the broth.  I also added a little black pepper and a tsp of onion powder.  I used frozen broccoli.  For me this came out a touch undercooked (I'm not an al dente person).  But next time I'll just add a touch more water and cook it a bit longer.  I did add about half a cup of water the next day and popped it back in the oven for 20 minutes to reheat.  Perfect!  I may add another cup of vegetables to it next time too, because why not?!  All in all, this recipe is a find.  This will be a staple for me now.  Thank you so much!

Seriously SO good! Thanks for sharing your talents so freely! I’m such a fan and I am very grateful for all you do to enrich the plant based cooking community. You should be so proud!

I just made this after watching your Youtube video with 3 dump casseroles. It's delicious. I have never toasted nooch before, and it's a technique I'll definitely repeat. However, I'll make these changes next time I make it.
- Almond milk instead of broth. I already use bouillon instead of broth, so I think this change will give it more fat and creaminess.
- White rice instead of brown rice. By the time the brown rice was tender, the broccoli was overcooked.

I look forward to cooking more of your recipes.

Just made this today and it was so so good :) I think next time I'll just add a bit more nooch. Thanks so much for sharing this, I love easy recipes like these ❤️

This is legit easy and good. I made the recipe with frozen broccoli. The broccoli turned super soft, but that didn't bother any of my eaters. The chickpeas were so good. The size is great for picnic/potluck sharing. I'll definitely make this again and play with the add-ins. Thanks.

I also had quick cook brown rice (trader Joe's brand) but kept everything basically the same and it worked out fine! I did take the foil off at about 40 minutes in, and let it cook 10-15 minutes without it so the extra liquid could evaporate. This was very tasty, but I did add garlic salt, regular salt, and full salt better than bouillon broth, so I definitely think it needs salt haha! Super easy and made a bunch so I will keep this recipe handy! Thanks!

I'm not even vegan, but tried this for my daughter.  I love this recipe.  Super easy!  I added fresh green beans chopped into 1 inch pieces in addition to the broccoli and vegan chicken the 2nd time I made this. I put leftovers into a tortilla with chopped cucumber, cherry tomatoes and sriracha.  Thank you so much for a new staple in our house!  Cook once and meals for days.

Very delicious and easy to make! I about doubled the amount of seasonings and it was perfect. This is perfect for a quick dinner!

I LOVED this recipe! I made a few changes. I put in some leftover potato cheese sauce instead of the nooch, and I put in some faux chicken strips instead of the chickpeas. But DAMN. Tasty! Thank you for the recipe!

I made this last night for dinner and we really liked it. The recipe was delicious as written. It made enough for my husband and I to get two meals out of it. I didn’t read the recipe carefully and put it in the oven at 350 degrees for an hour and it was still good.

Flavorful and so comforting! One of the easiest meals ever! I added plain cubed tempeh for some protein, and extra nooch. The broccoli was really soft, but I used frozen, so I’m thinking that could’ve caused it. Will definitely make again; this is great for meal prep. 

Thank you for the super easy recipe, Caitlin! Would love to see more of these, and will be checking out the other dump and bake recipes you have on your website.

Made this tonight and it came out excellent!!!

You have mad skillz in the kitchen and appreciate you sharing your recipes! I’m new to the vegan lifestyle and I am loving all your ideas and helpful hints!  I prepared this and used smoked paprika as I didn’t have sweet...to my surprise it came out fantastic!  Because of this and other recipes I have tried of yours, I bought your cookbook and made several dishes from it so far...my personal favorite is the Blueberry Cardamon Cheesecake (even my husband love it!). Thank you for making my transition to becoming a vegan easier and flavor rich!  Cheers!

I didn't follow the recipe exactly so take this review with a grain of salt.
2.5 cup billion broth (2 cubs)
½ tsp Turmeric
½ tsp garlic powder
¼ paprika
(Combine all of the above)
2 cans of chickpeas (drained)
1 cup brown rice (uncooked)
(Add the broth mixture)
2 cups frozen broccoli
Bake 50 min at 400°F
Top with ¼ cup Vegan mozzarella cheese and bake another 10 min
More broccoli is welcome 😃

This was fantastic. With such a simple list of ingredients, I wasn't expecting a lot, but my 16 yo son and I both loved it. Followed it exactly as written. Will be a new staple around here. Thank you.

Hi Caitlin, thanks for a great and easy recipe. I substituted based on what I had on hand. I used canned kidney beans rather than chickpeas and frozen green beans rather than broccoli. It was SO good. I've made a note to cook it a bit longer next time as the rice wasn't done quite enough for me (but soft rice is my personal rice preference and it was fine the way it turned out). Thanks so much and have a lovely weekend. This Canadian loves your vlogs :)

https://content.jwplatform.com/videos/uLa8kdNW.mp4

This Cheesy Broccoli Rice Casserole is Gluten-Free, Dairy-Free, and made with only 8 healthy ingredients! Simply add everything to a pan, bake, and enjoy.

Cheesy Broccoli Rice Casserole

This dump-and-bake Chickpea &amp; Rice Casserole is easy AND delicious! Made from only 10 plant-based ingredients, it delivers big flavor with minimal effort.

Vegan Chickpea &amp; Rice Casserole

(350 ml) vegan chicken-flavored stock (or sub vegetable broth)

(174 ml) full-fat coconut milk

nutritional yeast

(185 g) uncooked white jasmine rice

(400 g) chickpeas, cooked

½ yellow onion, diced

rib of celery, finely diced

oz cremini mushrooms (about 5 medium)

parsley

Preheat the oven to 375F and set a 9&#215;13&#8243; or similar pan.

Add the stock, coconut milk, and nutritional yeast to a medium pot and bring to a boil over high heat. While the liquid heats, add the rice, chickpeas, onion, garlic, celery, and mushrooms to the casserole dish. Mix them around and spread evenly across the bottom of the casserole with a spatula.

Once the liquid comes to a boil, carefully pour it over the casserole and cover with a layer of parchment paper (optional) followed by a layer of aluminum foil. Place in the middle rack of the oven and bake for 45 minutes.

Remove the casserole from the oven and let sit for 5 minutes, then uncover. Top with parsley and serve warm; leftovers will last in the fridge for up to 5 days.

Thanks so much for this great, super comforting recipe! This casserole tasted so rich and creamy, and it seems like a very forgiving recipe, too: I used a glass baking pan (that’s the only 9x13 I own!) and didn’t adjust the temperature or bake time, but it still cooked up perfectly fluffy rice. I also had slightly more rice in the pantry than 1 cup, and I decided to use it all so I wasn’t left with a tiny awkward amount, which meant I eyeballed the addition of more veggie stock to compensate… and it worked beautifully anyway! Also topped the finished dish with some hot sauce for an extra kick.

Just made this today and it was delicious. We aren’t mushroom lovers so I subbed in zucchini and added sun dried tomatoes. It was amazing. Excited for the leftovers.

I'm making this right now! For some reason the rice wasn't fully cooked after 45 minutes, but that could've been a mistake on my part since I might have used a dish that was too small. Had a small bite to tast it and it's fantastic! Definitely going to make this again :)

WOW! I cannot believe how simple this was to throw together. SO affordable,accessible, and YUMMY. I love it, will definitely make it again. I’m looking forward to checking out your other “dump &amp; bake” casseroles ❤️

Hi! I made this this evening, needing to sub different veggies for what I had on hand. Very nice flavor, and found the trick of lowering the  heat to 350º and adding 10 minutes for the glass 13x9 pan to be perfect. Looking forward to trying different flavor concoctions with this method. Thanks for the recipe!

An easy, flexible veggie packed chickpea casserole / tray bake which will clean out your fridge! Just roast veggies, add chickpeas and pesto, top with cheese and bake! Make this a hearty vegetarian dinner with the addition of bread, or serve it as a side dish.

Pesto Chickpea Bake

potato

red bell pepper

oz green beans (trimmed)

olive oil (for roasting)

salt and pepper (to taste

cherry tomatoes (halved)

kale (chopped)

tbsp prepared basil pesto (see notes)

oz chickpeas

grated cheese (you can use cheddar, mozzarella

Preheat the oven to 220C / 200C Fan / 400F.

Add the sweet potato, green beans and peppers into a 9x13 casserole dish or roasting pan. Toss with olive oil and add salt and pepper to taste. The recipe&#39;s quantities are very approximate - focus on how the veggies fill the pan. You want to fill the bottom of the pan with veggies but keep it all in a single layer.

Place in the oven for 20-30 minutes (turning once, at the halfway mark) until the sweet potato is soft. The green beans and peppers should be tender and browned. The time it takes will depend how crowded the pan is (the more crowded, the longer it will take to roast) and whether you use a metal or ceramic pan (metal is quicker).

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Top 4 chickpea casserole recipes from across the web

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Dump-and-Bake Sweet Potato Rosemary...

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Vegan Chickpea & Rice Casserole