Mix the broth, hot sauce, yeast, and onion powder together in a medium pot over high heat. Once boiling, turn off the heat and add the garlic.
Pour the chickpeas into a 9×13″ pan or casserole dish. Sprinkle the cauliflower, celery, and carrots evenly over the chickpeas, then add the uncooked brown rice over the top of the dish.
Pour the broth evenly over the casserole dish.
Cover with aluminum foil and bake in the middle rack of the oven for 60 minutes.
(You can substitute: 3.5 tbsp melted butter, 3.5 tbsp hot sauce, 1 tbsp distilled white vinegar, 1/2 tsp Worcestershire sauce, and 1/4 tsp garlic powder for the buffalo sauce.)