Description
This One Pot Fall Vegetable Orzo and Chickpeas recipe is a hearty, comforting dish perfect for cozy autumn evenings. Combining tender butternut squash, earthy cremini mushrooms, and nutrient-packed kale with protein-rich chickpeas and orzo pasta, this meal is flavorful and wholesome. Enhanced with aromatic garlic, sweet onions, and a hint of nutmeg, it all comes together with vegetable stock and Parmesan cheese for a creamy finish. It’s easy to prepare all in one pot, making it an ideal weeknight dinner that’s both satisfying and simple.
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 olive oil: In a large pot or deep skillet over medium heat, warm the olive oil until shimmering to prepare for sautéing the aromatics and vegetables.
- Sauté the onions and garlic: Add the diced sweet onion and minced garlic to the pot and cook, stirring frequently, for 3-5 minutes until the onions become translucent and fragrant.
- Add the butternut squash and mushrooms: Stir in the cubed butternut squash and chopped cremini mushrooms. Cook for about 5-7 minutes, allowing the vegetables to soften slightly and develop flavor.
- Incorporate the kale and seasonings: Add the chopped kale, kosher salt, black pepper, and freshly grated nutmeg. Stir to combine and cook for another 2-3 minutes until the kale starts to wilt.
- Add the orzo and chickpeas: Pour in the dry orzo pasta and drained chickpeas, mixing them evenly with the vegetables.
- Pour in the vegetable stock: Add 2 1/2 cups of vegetable stock to the pot. Stir well to combine all ingredients and ensure the orzo is submerged in the liquid.
- Simmer the mixture: Bring the pot to a boil, then reduce the heat to low. Cover and let it simmer for about 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Finish with Parmesan cheese: Remove the pot from heat and stir in the finely grated Parmesan cheese. Adjust seasoning with additional salt and pepper if needed.
- Serve and garnish: Dish out the orzo and vegetable mixture onto plates or bowls, and top with fresh herbs like parsley for an aromatic finish. Serve warm and enjoy your nutrient-packed, one-pot fall meal.
Notes
- Use vegetable stock for a vegetarian and vegan-friendly dish; Parmesan can be omitted or substituted with a vegan cheese alternative if desired.
- The nutmeg adds a subtle warmth that complements the fall flavors; adjust quantity according to your taste preference.
- If you prefer a creamier texture, add a splash of plant-based milk or cream at the end of cooking.
- Stir occasionally during simmering to prevent the orzo from sticking to the pot.
- Fresh herbs like parsley or thyme enhance the freshness and presentation of the dish.
Keywords: one pot, fall recipe, orzo pasta, chickpeas, butternut squash, cremini mushrooms, kale, vegetarian dinner, easy weeknight meal