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One Pot Fall Vegetable Orzo with Chickpeas in a bowl

One Pot Fall Vegetable Orzo and Chickpeas

A cozy, complete meal featuring the sweetness of butternut squash, earthiness of mushrooms, and the nutritious goodness of kale and chickpeas, all cooked in one pot for easy cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the base
  • 1 tablespoon olive oil For sautéing
  • 1 cup sweet onion, diced Use a large sweet onion
  • 4 cloves garlic, minced Fresh garlic adds flavor
Vegetables
  • 2 cups cubed butternut squash Cut into ½-1 inch cubes
  • 8 ounces cremini mushrooms, chopped
  • 2 cups chopped kale Remove tough stems before chopping
  • ¼ teaspoon freshly grated nutmeg Enhances flavor profile
Pasta and protein
  • 1 cup dry orzo pasta Traditional orzo or gluten-free alternative
  • 1 (14 oz) can chickpeas, drained and rinsed Canned is convenient
Broth and cheese
  • 2 ½ cups vegetable stock Low-sodium is recommended
  • ⅓ cup finely grated Parmesan cheese Optional for serving
  • Fresh herbs for topping such as parsley Enhances presentation and flavor

Method
 

Preparation
  1. Heat olive oil in a large skillet or Dutch oven over medium heat.
  2. Add diced onions and minced garlic with a pinch of salt and pepper. Cook until the onions become translucent and fragrant.
  3. 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.
  4. Add chopped cremini mushrooms to the pot and cook for an additional 5 minutes, until the mushrooms soften and release their moisture.
  5. 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.
Cooking
  1. Stir in the dry orzo pasta followed by the drained and rinsed chickpeas, combining everything evenly.
  2. Pour in the vegetable stock and bring the mixture to a boil.
  3. 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.
  4. If the orzo is not fully cooked, continue simmering for a few minutes more with the lid on.
  5. 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.
  6. Remove from heat and stir in the finely grated Parmesan cheese. Sprinkle fresh herbs like parsley on top before serving.

Notes

Store leftovers in an airtight container. It keeps in the refrigerator for up to 3 days and can be frozen for up to 2 months. Swap out vegetables as desired or add roasted pumpkin seeds for crunch.