This rice and chickpea casserole is yet another staple in our home. Because this casserole is so large we always have leftovers which is great for packing my husband’s lunches. This casserole also works well as left-overs unlike some casseroles. My daughter always asks for 2nds and 3rds of this one too. It is a hit in our home.
This recipe is slightly adapted from zerbert.wordpress.com
Rice and Chickpea Casserole
Prep time
Cook time
Total time
Author: greenleavesandjam.com
Serves: 6
Ingredients
- 4 cups cooked rice
- 1 can chickpeas, mashed
- 2 cups frozen peas
Cream Sauce:
- ¼ cup vegetable broth
- 1 onion, chopped
- 3 tbsp flour
- 2 tbsp nutritional yeast
- 3 cups unsweetened non-dairy milk
- 1 cup peas
- salt and pepper to taste
Bread Crumb Topping:
- 1 cup breadcrumbs (I like to do half panko and half regular bread crumbs)
- 1 tbsp nutritional yeast
- 1 tsp paprika
- ¼ tsp pepper
Directions
- preheat oven to 350 degrees.
For sauce:
- Open your can of chickpeas and mash them with a potato masher.
- In a saucepan, heat your vegetable broth and chopped onion at a medium-high heat for about 8 minutes or until your onions are soft and slightly clear.
- Add your flour and nutritional yeast and stir. Then add the non-dairy milk, peas and pepper. Cook for 2 minutes then remove from heat. Mix in your mashed chickpeas and cooked rice. Save the salt to shake on top once spooned out and ready to eat.
For Bread Crumb Topping:
- Mix all the ingredients in a small bowl until well combined
To Assemble:
- In a large corningware dish, pour the filling into the bowl and then sprinkle the bread crumb topping on top. Place in the oven and bake for 1 hour at 350 degrees
We love this rice and chickpea casserole and I hope you do too!
Are your family members fans of casseroles?
Kristin
