Description

This cozy one pot fall vegetable orzo and chickpeas recipe brings together autumn’s best flavors in a simple, hearty dish. Featuring butternut squash, cremini mushrooms, kale, and protein-rich chickpeas, all cooked with tender orzo pasta in a flavorful vegetable stock, this meal is perfect for a nutritious and comforting dinner made with minimal cleanup.

Ingredients

Vegetables and Aromatics

1 tablespoon olive oil
1 sweet onion, diced
4 garlic cloves, minced
2 cups cubed butternut squash (about ½-1 inch cubes)
8 ounces cremini mushrooms, chopped
2 cups chopped kale

Seasonings and Staples

Kosher salt and pepper, to taste
¼ teaspoon freshly grated nutmeg

Main Ingredients

1 cup dry orzo pasta
1 (14 oz) can chickpeas, drained and rinsed
2 ½ cups vegetable stock

Garnish

⅓ cup finely grated parmesan cheese
Fresh herbs like parsley, for topping

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Instructions

Heat the aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and minced garlic along with a pinch of kosher salt and pepper. Sauté until the onion becomes translucent and fragrant.
Cook the butternut squash: Stir in the cubed butternut squash with another pinch of salt and pepper. Cook for about 5 to 6 minutes, stirring occasionally, until the squash starts to become tender but is not fully cooked.
Add mushrooms and kale: Add the chopped cremini mushrooms and cook for 5 minutes until they soften. Then stir in the chopped kale, cooking for a few minutes until it wilts down. Sprinkle the freshly grated nutmeg and season with additional salt and pepper if desired, mixing well.
Incorporate orzo and chickpeas: Stir in the dry orzo pasta and the rinsed chickpeas, ensuring they are evenly combined with the vegetables.
Add stock and simmer: 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 15 minutes or until the orzo has absorbed most of the stock and is tender. If the orzo isn’t done, continue cooking a few more minutes. If the mixture remains too wet with fully cooked orzo, remove the lid and simmer for 5 minutes, stirring frequently to reduce excess liquid.
Finish with cheese and herbs: Remove from heat and stir in the finely grated parmesan cheese until melted and well combined. Top with fresh herbs like parsley before serving for a pop of color and fresh flavor.

Notes

Use a large skillet or Dutch oven to accommodate all ingredients and allow for proper simmering.
Adjust seasoning with salt, pepper, and nutmeg according to taste preferences.
If preferred, substitute vegetable stock with chicken stock for richer flavor.
For a vegan version, omit parmesan cheese or use a vegan cheese alternative.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.