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Prep: Preheat oven to 375°F (190°C). Lightly grease a large (9×13 inch or similar) casserole dish.
Sauce: To the prepared dish, dump in 1 cup ranch dressing, 4 cloves garlic (minced), and 1 tsp smoked paprika. Stir to combine.
Dump: Add 4 cups broccoli (cut into bite-sized florets), 2 15-oz cans chickpeas (drained), 2 cups quick-cooking brown rice, and 2 cups vegetable broth.Divide 1 cup grated mozzarella and 1 cup grated cheddar each in half. Add half of the cheeses into the dish, then stir everything to combine.
Bake: Sprinkle remaining cheeses on top. Cover tightly with aluminum foil. Bake for 25 minutes, or until rice is al dente (mostly tender but still has a little firmness in the middle).Remove foil and return pan to the oven, uncovered, for 10 minutes. Rice should be tender when finished.
Serve warm, topped with freshly ground black pepper with crusty bread on the side!