One bite of this One Pot Fall Vegetable Orzo and Chickpeas dish can transport you straight into a cozy autumn kitchen. It’s the perfect example of comfort food that balances seasonal produce and wholesome ingredients, all cooked in a single pot. This recipe comes together quickly, making it an ideal choice for weeknight dinners or gatherings when you want something hearty yet uncomplicated. The blend of nutty orzo, tender chickpeas, and vibrant fall vegetables makes for a filling meal that is as nourishing as it is delicious.
Why You’ll Love This Dish
This recipe isn’t just about convenience; it’s loaded with benefits that will have you reaching for your apron! First off, it’s a one-pot wonder—less cleanup means more time to kick back and enjoy your meal. Plus, it’s budget-friendly since it uses simple, seasonal ingredients. Perfect for a busy weeknight or a delightful family brunch, this dish caters to various dietary preferences, making it friendly for vegetarians and meat-eaters alike.
“This dish has quickly become a staple in my home! The combination of flavors is simply irresistible, and I love that it’s all made in one pot. My kids actually fight over who gets to take leftovers for lunch!” — A Happy Home Cook
Preparing One Pot Fall Vegetable Orzo and Chickpeas Recipe
Before we dive into the ingredients, let’s set the stage for how this delightful dish comes together. It starts by sautéing aromatic onions and garlic to create a fragrant base. You’ll then introduce the butternut squash, mushrooms, and kale, turning your kitchen into an autumn haven. Once the vegetables are tender and vibrant, you’ll add orzo and chickpeas, followed by a generous pour of vegetable stock. After a brief simmer, the flavors meld beautifully, culminating in a single, creamy pot of comfort.
Gather These Items
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 2 cups cubed butternut squash (½-1 inch cubes)
- 8 ounces cremini mushrooms, chopped
- 2 cups chopped kale
- Kosher salt and pepper, to taste
- ¼ teaspoon freshly grated nutmeg
- 1 cup dry orzo pasta
- 1 (14 oz) can chickpeas, drained and rinsed
- 2 ½ cups vegetable stock
- ⅓ cup finely grated Parmesan cheese
- Fresh herbs (such as parsley), for topping
Feel free to customize this ingredient list. For example, if you don’t have kale, spinach can be a delightful substitute.
Directions to Follow
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onions and minced garlic along with a pinch of salt and pepper. Sauté until the onions are translucent and fragrant, about 3-4 minutes.
- Stir in the butternut squash and add another pinch of salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the squash starts to soften.
- Add chopped cremini mushrooms to the pot and cook for an additional 5 minutes, until they soften and release their moisture.
- Stir in the chopped kale and cook for a few more minutes until it wilts. Add freshly grated nutmeg, tasting and adjusting the salt and pepper as needed.
- Incorporate the dry orzo and chickpeas, stirring until everything is blended evenly.
- Pour in the vegetable stock, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 15 minutes or until the orzo has absorbed most of the stock and is tender.
- If the orzo isn’t quite cooked, simmer for a few minutes longer with the lid on.
- If the mixture appears too wet but the orzo is cooked, remove the lid and simmer for an additional 5 minutes, stirring frequently to evaporate excess liquid.
- Remove from heat, then stir in the finely grated Parmesan cheese.
- Top with fresh herbs, like parsley, before serving.
Best Ways to Enjoy It
While this dish is hearty enough to stand alone, consider pairing it with a light salad or homemade garlic bread to complement the flavors. A dollop of Greek yogurt on the side can also add a delicious creaminess that balances the dish beautifully.
Keeping Leftovers Fresh
To store this dish, let it cool to room temperature, then transfer it to an airtight container. Keep it in the refrigerator for up to three days. If you want to save it for longer, you can freeze it in a freezer-safe container for up to three months. Just be mindful when reheating; a quick splash of vegetable stock can help bring moisture back into the dish.
Helpful Cooking Tips
- Prep Ahead: Chop your vegetables in advance to make the cooking process even quicker.
- Control the Creaminess: Adjust the amount of stock based on your preference for brothiness.
- Herbs Matter: A mix of fresh herbs can elevate the dish—experiment with thyme or sage for added depth.
Creative Twists
Feel free to switch up the vegetables based on what you have on hand. Roasted sweet potatoes or spinach can work beautifully here. Alternatively, try adding a sprinkle of crushed red pepper for a little heat or switch the Parmesan for a dairy-free cheese option to accommodate dietary needs.
Common Questions
How long does the dish take to prepare?
From start to finish, you can have this meal ready in about 30-40 minutes.
Can I use frozen vegetables?
Absolutely! Just add them to the pot when you would normally add the fresh vegetables. You may need to adjust the cooking time slightly.
Is this recipe gluten-free?
To make it gluten-free, swap the orzo out for a gluten-free pasta or grains like quinoa.
This One Pot Fall Vegetable Orzo and Chickpeas recipe is sure to become a go-to in your fall meal rotation. Not only is it comforting and satisfying, but it also celebrates the bountiful flavors of the season. So grab that pot and let the cooking magic begin!
One Pot Fall Vegetable Orzo and Chickpeas
Ingredients
For the base
- 1 tablespoon olive oil For sautéing
- 1 medium sweet onion, diced Provides flavor
- 4 cloves garlic, minced Adds aroma
- 2 cups cubed butternut squash Use ½-1 inch cubes
- 8 ounces cremini mushrooms, chopped Adds heartiness
- 2 cups chopped kale Can substitute with spinach
- to taste Kosher salt and pepper To taste
- ¼ teaspoon freshly grated nutmeg Enhances flavor
For the main ingredients
- 1 cup dry orzo pasta Main carbohydrate
- 1 14 oz can chickpeas, drained and rinsed Adds protein
- 2 ½ cups vegetable stock For cooking orzo
- ⅓ cup finely grated Parmesan cheese For creaminess and flavor
- to taste Fresh herbs (such as parsley) For topping
Instructions
Preparation
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the diced onions and minced garlic along with a pinch of salt and pepper. Sauté until translucent and fragrant, about 3-4 minutes.
- Stir in the butternut squash and add another pinch of salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the squash starts to soften.
- Add chopped cremini mushrooms to the pot and cook for an additional 5 minutes, until they soften and release their moisture.
- Stir in the chopped kale and cook for a few more minutes until it wilts. Add freshly grated nutmeg, tasting and adjusting the salt and pepper as needed.
- Incorporate the dry orzo and chickpeas, stirring until everything is blended evenly.
Cooking
- Pour in the vegetable stock, bringing the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 15 minutes or until the orzo has absorbed most of the stock and is tender.
- If the orzo isn’t quite cooked, simmer for a few minutes longer with the lid on.
- If the mixture appears too wet but the orzo is cooked, remove the lid and simmer for an additional 5 minutes, stirring frequently to evaporate excess liquid.
Final Steps
- Remove from heat, then stir in the finely grated Parmesan cheese.
- Top with fresh herbs, like parsley, before serving.
