Cheddar Chickpea and Broccoli Rice Bake

Wash your hands with soap and water. Heat the oven to 375°F with a rack in the center. Grease the baking dish with 1 tablespoon of the butter. Rinse the broccoli under running water, remove any damaged areas, dry and cut into 1-inch florets. Mince the garlic. Drain and rinse the chickpeas, then measure 2 1/2 cups.

Rinse the rice in a fine-mesh colander and drain well. Bring 2 cups of the vegetable broth to a boil in the medium saucepan. Stir in the rice, cover and reduce the heat to low. Cook for 15–20 minutes, until the liquid is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

Meanwhile, place the broccoli and 3 tablespoons of water in the microwave-safe bowl. Cover with the lid slightly vented and microwave on high for 4–5 minutes, until bright green and just tender when pierced with a fork. Open the cover away from your face to release the steam, then drain thoroughly.

Melt the remaining 2 tablespoons of butter in the large saucepan over medium heat. Add the garlic and cook for 30 seconds, stirring. Add the flour and cook, stirring constantly, for 1 minute.

Gradually whisk in the remaining 1 cup of vegetable broth, followed by the milk. Add the salt and pepper. Bring to a gentle simmer, whisking frequently, and cook for 3–5 minutes, until smooth and slightly thickened. Remove from the heat and stir in 1 1/4 cups of the cheddar until melted. The sauce should be creamy and pourable.

Gently fold the cooked rice, drained chickpeas and broccoli into the sauce. Transfer to the prepared baking dish and spread evenly without packing it down. Sprinkle the remaining 3/4 cup cheddar evenly over the entire casserole.