One Pot Fall Vegetable Orzo and Chickpeas Recipe
This One Pot Fall Vegetable Orzo and Chickpeas recipe is a hearty, comforting dish perfect for chilly autumn evenings. It combines tender butternut squash, earthy cremini mushrooms, and nutrient-packed kale with protein-rich chickpeas and orzo pasta, all simmered in flavorful vegetable stock and topped with Parmesan cheese and fresh herbs. Easy to prepare in a single pot, it makes a satisfying vegetarian meal full of seasonal flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Aromatics
- 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
Grains and Protein
- 1 cup dry orzo pasta
- 1 (14 oz) can chickpeas, drained and rinsed
Liquids and Toppings
- 2 1/2 cups vegetable stock
- 1/3 cup finely grated Parmesan cheese
- Fresh herbs (such as parsley), for topping
Instructions
- Sauté Aromatics: 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, about 3-4 minutes.
- Cook Butternut Squash: 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.
- Add Mushrooms: Add chopped cremini mushrooms to the pot and cook for an additional 5 minutes, until the mushrooms soften and release their moisture.
- Wilt Kale and Season: 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.
- Add Orzo and Chickpeas: Stir in the dry orzo pasta followed by the drained and rinsed chickpeas, combining everything evenly.
- Simmer with Stock: 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.
- Adjust Consistency: 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.
- Finish with Cheese and Herbs: Remove from heat and stir in the finely grated Parmesan cheese. Sprinkle fresh herbs like parsley on top before serving.
Notes
- Use a large skillet or Dutch oven to ensure even cooking and enough space for stirring.
- Feel free to substitute kale with spinach or Swiss chard if preferred.
- For a vegan option, omit the Parmesan cheese or use a plant-based alternative.
- Adjust the seasoning towards the end as orzo can absorb quite a bit of salt.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of vegetable stock or water.
Keywords: One pot meal, fall recipe, vegetable orzo, chickpeas, vegetarian, easy dinner, butternut squash, kale, cremini mushrooms
