Go Back

One Pot Fall Vegetable Orzo and Chickpeas

A comforting one-pot dish combining orzo, chickpeas, and vibrant fall vegetables, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American, Vegetarian
Servings 4 servings
Calories 400 kcal

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.

Notes

Best paired with a light salad or garlic bread. For storage, refrigerate in an airtight container for up to 3 days or freeze for 3 months.
Keyword chickpeas, comfort food, fall recipes, One Pot Meal, vegetable orzo