Preheat the oven to 375°F. Grease a casserole dish and set aside.

In a large, nonstick frying pan, heat the olive oil over medium heat. Add the carrots, onion, celery, and chickpeas. Sauté until the onions are translucent and the chickpeas just begin to brown, 10-12 minutes. Stir in the parsley and dill and turn off the heat.

Meanwhile, make the sauce. In a medium pot, melt the coconut oil with the rice flour over medium-low heat. Cook and stir for 1-2 minutes, then slowly whisk in ½ cup of the milk until well blended. Add the other ½ cup of milk and whisk to blend. Add the remaining ingredients and whisk until smooth. Turn off the heat. Add the vegetables to the sauce in the pot and stir gently just to coat them. If there isn’t enough sauce to coat all the veggies, add a bit more broth. Pour the mixture into the prepared casserole dish.

For the crumble topping, sift together the flour, baking powder, xanthan gum, and salt in a medium bowl. Break the coconut oil into small pieces and scatter it over the flour, then pinch the mixture between your thumb and fingers until crumbly and all the oil is incorporated. Drizzle with the milk and toss with a fork until it comes together in a moist, crumbly mixture.

Scatter the crumble evenly over the casserole. Bake for 35-45 minutes, until the topping is lightly browned and the filling is bubbling at the sides. May be frozen.