Dinner

One Pot Fall Vegetable Orzo and Chickpeas Recipe

BySana Jeannette November 9, 2025November 9, 2025

Introduction

This one pot fall vegetable orzo and chickpeas recipe is a cozy, flavorful dish perfect for cooler days. Packed with seasonal vegetables, tender orzo, and protein-rich chickpeas, it’s both nutritious and comforting. Plus, it all comes together in a single pot for easy cleanup.

A white bowl filled with a mixed dish of yellow orzo pasta, light beige chickpeas, bright orange squash cubes, and dark green leafy kale. There are slices of brown mushrooms spread throughout, with a sprinkling of finely chopped green herbs and some grated light-colored cheese on top. A gold spoon is partially inside the bowl on the right side. The bowl is on a white marbled surface with a white cloth near the bottom left corner and two pumpkins—one white and one orange—partially visible at the top edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 sweet onion, diced

4 garlic cloves, minced
2 cups cubed butternut squash (1/2-1 inch cubes)

8 ounces cremini mushrooms, chopped
2 cups chopped kale

Kosher salt and pepper, to taste
1/4 teaspoon freshly grated nutmeg
1 cup dry orzo pasta

1 (14 oz) can chickpeas, drained and rinsed
2 1/2 cups vegetable stock
1/3 cup finely grated Parmesan cheese

Fresh herbs (such as parsley), for topping

Instructions

Step 1: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onions and minced garlic with a pinch of salt and pepper. Cook until the onions become translucent and fragrant.
Step 2: Stir in the cubed butternut squash along with another pinch of salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until the squash begins to soften.

Step 3: Add chopped cremini mushrooms to the pot and cook for an additional 5 minutes, until the mushrooms soften and release their moisture.
Step 4: Stir in the chopped kale and cook for a few more minutes until wilted. Add freshly grated nutmeg and taste, adding more salt and pepper if needed.
Step 5: Stir in the dry orzo pasta followed by the drained and rinsed chickpeas, combining everything evenly.

Step 6: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce 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 is not fully cooked, continue simmering for a few minutes more with the lid on.
Step 7: If the mixture appears too wet but the orzo is cooked, remove the lid and cook for 5 additional minutes, stirring frequently, to evaporate excess liquid.
Step 8: Remove from heat and stir in the finely grated Parmesan cheese. Sprinkle fresh herbs like parsley on top before serving.

Tips & Variations

Use baby spinach instead of kale for a milder flavor and faster cooking time.
Swap Parmesan for a vegan cheese alternative to make this dish dairy-free.
Add a pinch of red pepper flakes for a subtle kick.

Try using quinoa or couscous instead of orzo for a different texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of vegetable stock or water if needed to loosen the texture.

How to Serve

A large round purple cooking pot with two handles is filled with a colorful mix of food seen from above on a white marbled background. Inside, there are several layers: the base layer is light yellow pasta pieces mixed with small beige chickpeas, scattered bright orange chunks of roasted squash, and dark green leafy vegetables spread throughout. The dish is topped with a light sprinkling of finely grated white cheese. A wooden spoon with some food on it rests inside the pot on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash in this recipe?

Yes, butternut squash works best for its sweetness and texture, but you can substitute with acorn or delicata squash if preferred. Just adjust the cooking time as they may cook faster or slower.

Is this dish vegan-friendly?

The recipe includes Parmesan cheese, which is not vegan. However, you can easily make it vegan by omitting the cheese or using a plant-based cheese alternative.