Preheat your oven to 375°F (190°C).

Rinse and drain the chickpeas, chop the broccoli into small florets, and finely dice the onion. Mince the garlic.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sauté for 3-4 minutes until translucent and fragrant.

Stir in the broccoli florets and cook for an additional 4-5 minutes until tender but vibrant green.

In a large mixing bowl, combine the sautéed vegetables with the rinsed chickpeas, cooked quinoa, shredded cheese, vegetable broth, salt, black pepper, and paprika. Mix thoroughly.

Lightly grease a baking dish with olive oil. Pour the casserole mixture into the dish, spreading it evenly.

Place the baking dish in the preheated oven and bake for 25-30 minutes until the cheese is bubbling and golden brown.

Remove the casserole from the oven and let it cool for about 5 minutes. Garnish with fresh herbs before serving.