One Pot Fall Vegetable Orzo and Chickpeas Recipe
This One Pot Fall Vegetable Orzo and Chickpeas recipe is a comforting and hearty dish perfect for autumn. It combines tender butternut squash, savory mushrooms, vibrant kale, and protein-rich chickpeas with delicate orzo pasta, all cooked together in a flavorful vegetable broth. Finished with a sprinkle of Parmesan cheese and fresh herbs, this meal is quick to prepare, nutritious, and packed with seasonal flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- 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
- Heat the oil: In a large pot or deep skillet, warm 1 tablespoon of olive oil over medium heat to prepare for sautéing the aromatics and vegetables.
- Sauté aromatics: Add the diced sweet onion and minced garlic to the pot and cook until the onion is translucent and fragrant, about 3-4 minutes.
- Cook vegetables: Stir in the cubed butternut squash and chopped cremini mushrooms, sautéing for another 5 minutes so the vegetables begin to soften and release their flavors.
- Add kale and seasoning: Mix in the chopped kale along with kosher salt, black pepper to taste, and the freshly grated nutmeg. Stir well to combine and let the kale wilt slightly.
- Incorporate orzo and chickpeas: Pour in 1 cup of dry orzo pasta and the drained chickpeas, stirring to evenly distribute the ingredients in the pot.
- Add vegetable stock: Pour 2 1/2 cups of vegetable stock over the mixture, increasing the heat to bring it to a gentle boil.
- Simmer until tender: Reduce heat to medium-low, cover the pot, and simmer for 10-12 minutes, or until the orzo is tender and the liquid has mostly absorbed.
- Finish with cheese and herbs: Remove the pot from heat and stir in 1/3 cup finely grated Parmesan cheese for a creamy, cheesy finish. Garnish with fresh herbs such as parsley before serving.
Notes
- For a vegan version, omit Parmesan cheese or substitute with a plant-based cheese alternative.
- Use fresh vegetable stock for a richer flavor, or low-sodium broth to control salt intake.
- Make sure to rinse canned chickpeas well to reduce sodium and improve the taste.
- Adjust the amount of vegetable stock if you prefer a soupier or drier consistency.
- Fresh herbs like parsley or thyme complement this dish well but can be substituted with dried herbs if needed.
Keywords: fall vegetables, orzo recipe, chickpeas, one pot meal, vegetarian, autumn dinner, healthy dinner, easy weeknight meal