(Almost) Vegan Casserole

The great thing about living alone and cooking for only myself is that one recipe will feed me for four days or so. There are always plenty of leftovers. Conversely, the awful thing about living alone and cooking for myself is that one recipe will last for four or five days and there are always too many leftovers. I hate wasting food, but sometimes it's more than I can bear to eat the exact same thing night after night.
To that end, I want to try and add more freeze-friendly recipes to my repertoire: casseroles, soups, etc. That way I can enjoy the food at a later date, but not have to worry about eating it before it goes bad. The ice-box is a wonderful invention and I plan to fill it with all sorts of tasty, tasty treats.
My first attempt at a casserole is from the marvelous Vegan with a Vengeance cookbook by Isa Chandra Moskowitz, creator of the Post Punk Kitchen and goddess of all things vegan and delicious. Chickpea broccoli casserole, to be exact. Mmm. . .two things I absolutely love. And one of the best things about this kind of casserole? Ease of making. Chop, toss in pan, season, and ignore for the next hour or so.
Now, I always go into a recipe-making session intending to follow the recipe. I will add what Ms. Moskowitz has put on the ingredient list, season with the spices she has recommended, and keep it to what's on the page. But I've never been particularly good at obedience and so I ended up doing the casserole with my own additions. Someday I'll learn to follow a recipe, but not tonight. I'm sure Isa won't mind, so long as she doesn't find out that I've added. . .feta. I couldn't help it! I love cheese.
The original recipe in all it's simplistic glory is this: 1 lb chickpeas mashed, one onion, three large carrots (grated), chives, 4 cups broccoli, 1/2 cup of whole wheat breadcrumbs, 1 cup of vegetable broth, 3 tbsp olive oil, and 1 tsp salt. I added thyme, oregano, and crumbled feta. And some extra broccoli 'cause you can't have too much of those iron-filled dark greens.
While you're prepping the ingredients, preheat the oven to 350. After you've put everything in the pan (9x13), cover in foil and pop into the oven for 45 minutes. After 45 minutes, remove the foil and cook for another 15. Then eat it. And enjoy it.
Technically, this is listed as a side dish, but it's plenty filling for a main dish, in my opinion. It makes 6-8 servings. I ate what I wanted and the rest started my collection of foods to freeze. I am looking forward to having it there, waiting to be pulled out and enjoyed later, when I need a quick dinner or simply don't feel like cooking. Pictures below. Sure, it isn't the prettiest, but I assure you it's plenty delicious!