Broccoli and Chickpea Casserole
A healthy and comforting casserole packed with broccoli, chickpeas, and cheese, perfect for family dinners and potlucks.
Ingrédients
Main Ingredients
- 2 cups broccoli florets Chopped into bite-sized pieces.
- 1 can chickpeas, drained and rinsed 15 oz can.
- 1 cup cooked quinoa Can substitute with other grains if desired.
- 1 cup shredded cheese Cheddar or your choice.
- 1/2 cup vegetable broth Can substitute with water.
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
Preparation
- Gather all ingredients and prep them. Rinse the chickpeas and drain them well. Chop the broccoli into bite-sized florets, dice the onion, and mince the garlic.
Cooking Base
- In a skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until they become translucent, about 3-4 minutes.
Add Broccoli
- To the skillet, add the broccoli florets. Cook them for about 5 minutes, stirring occasionally, until tender but still vibrant.
Combine Ingredients
- In a large mixing bowl, combine the chickpeas, cooked quinoa, and the sautéed vegetables.
Add Cheese and Spices
- Stir in the shredded cheese, vegetable broth, salt, black pepper, and paprika. Mix everything thoroughly until the cheese begins to melt and coat the mixture.
Transfer to Baking Dish
- Preheat your oven to 375°F (190°C). Grease a baking dish and transfer the mixture from the bowl into it, spreading it evenly.
Bake
- Place the baking dish in the oven and bake for 25-30 minutes until heated through and the cheese is bubbly.
Cool and Serve
- After baking, let the casserole cool for a few minutes, then cut into portions and serve.
Garnish
- Sprinkle additional spices or fresh herbs over the top if desired.
Notes
This casserole is great for meal prep and can be stored in airtight containers for up to 4 days in the fridge. It also freezes well for 3-4 months. For a variation, add spices or extra vegetables based on preference.