Follow these step-by-step instructions to assemble your delicious and foolproof chickpea rice casserole. For best results, use a large, oven-safe skillet or a Dutch oven to go from stovetop to oven in one pan, minimizing cleanup.

1. Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). If you are not using an oven-safe skillet, lightly grease a 9×13 inch baking dish and set it aside.
2. Sauté the Aromatics: Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Once the oil is shimmering, add the finely diced yellow onion and cook, stirring occasionally, for 5-7 minutes, or until the onion has softened and become translucent. This step is crucial for building the first layer of flavor.
3. Add Flavor Builders: Add the minced garlic and finely grated carrot to the skillet. Cook for another 1-2 minutes, stirring constantly until the garlic is fragrant. Be careful not to let the garlic burn, as it can become bitter.
4. Toast the Rice and Spices: Add the uncooked white rice directly to the skillet. Stir continuously for about 1 minute to toast the grains lightly. This step helps the rice grains remain distinct and not become mushy. Stir in the paprika, dried oregano, onion powder, salt, and pepper. Continue to stir for another 30 seconds to “bloom” the spices, which awakens their aromas and deepens their flavor.
5. Combine Liquid and Main Ingredients: Pour in the 4 cups of vegetable broth, scraping up any browned bits from the bottom of the pan with your spoon—this is called deglazing and adds immense flavor. Stir in the rinsed and drained chickpeas.
6. Simmer and Cook the Rice: Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 15-20 minutes. The goal is for the rice to absorb most of the liquid and be cooked to an al dente (still a slight bite) texture. The exact time will depend on your specific brand of rice.
7. Add the Creamy Finishers: Remove the skillet from the heat. Uncover and stir in the chopped fresh spinach. The residual heat will cause the spinach to wilt down into the rice mixture almost immediately. Pour in the heavy cream (or coconut milk) and 1 cup of the shredded cheese. Stir gently until the cheese is melted and everything is well combined into a creamy, luscious mixture.
8. Bake to Golden Perfection: If you used an oven-safe skillet, simply smooth the top of the mixture with a spatula. If not, transfer the mixture to your prepared 9×13 inch baking dish. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
9. Final Bake and Rest: Place the casserole in the preheated oven and bake, uncovered, for 15-20 minutes, or until the cheese is completely melted, bubbly, and starting to turn golden brown on top.
10. Rest and Serve: Carefully remove the casserole from the oven. Let it rest for at least 5-10 minutes before serving. This crucial step allows the casserole to set, making it easier to scoop and serve, and prevents anyone from burning their mouth on the molten cheese.