Dinner

One Pot Fall Vegetable Orzo and Chickpeas Recipe

ByRafael Mansero December 25, 2025December 25, 2025

Introduction

This One Pot Fall Vegetable Orzo and Chickpeas recipe is a hearty and comforting meal perfect for cozy autumn evenings. Packed with seasonal vegetables and flavorful herbs, it comes together quickly and all in one pot, making cleanup a breeze.

A white bowl filled with a colorful mixture of small pasta pieces layered with round beige chickpeas, orange pumpkin chunks, dark brown mushroom slices, and scattered green leafy herbs. The dish looks creamy and sprinkled with finely grated cheese on top. A gold spoon rests inside the bowl on the right side, partially submerged in the food. The bowl is placed on a white marbled surface with a white cloth nearby, and two pumpkins—one white and one orange—are visible in the background. 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 (½-1 inch cubes)
8 ounces cremini mushrooms, chopped
2 cups chopped kale
Kosher salt and pepper, to taste
¼ teaspoon freshly grated nutmeg
1 cup dry orzo pasta
1 (14 oz) can chickpeas, drained and rinsed
2 ½ cups vegetable stock
⅓ 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

For a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative.
Feel free to swap kale for spinach or Swiss chard depending on your preference.
Add a pinch of red pepper flakes for a subtle spicy kick.
Use homemade vegetable stock for richer flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable stock or water to loosen the dish if it has thickened.