Description

This One Pot Fall Vegetable Orzo and Chickpeas recipe is a hearty, flavorful dish combining tender orzo pasta with autumn vegetables like butternut squash, kale, and cremini mushrooms. Enriched with chickpeas for protein and finished with Parmesan and fresh herbs, it’s a comforting, nutritious meal perfect for cozy dinners.

Ingredients

Scale

Vegetables and Aromatics

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

Pasta and Legumes

1 cup dry orzo pasta
1 (14 oz) can chickpeas, drained and rinsed

Liquids and Toppings

2 ½ cups vegetable stock
⅓ 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.
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 fresh, firm butternut squash cubes for best texture.
Adjust salt and pepper according to taste preference.
For a vegan option, omit the Parmesan cheese or substitute with a vegan alternative.
You can substitute kale with spinach or Swiss chard if preferred.
Leftovers can be refrigerated in an airtight container for up to 3 days.
If the dish becomes too thick upon standing, add a splash of vegetable stock or water when reheating.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: fall recipe, one pot meal, orzo pasta, chickpeas, butternut squash, cremini mushrooms, kale, easy dinner, vegetarian comfort food