One Pot Fall Vegetable Orzo and Chickpeas Recipe

Introduction

This one-pot fall vegetable orzo and chickpeas dish is a comforting and flavorful meal perfect for cozy evenings. It combines tender butternut squash, earthy mushrooms, and nutritious kale with protein-packed chickpeas and orzo pasta. Ready in under 45 minutes, it’s a hearty vegetarian option that’s easy to make and clean up.

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

1. 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.
2. Step 2: Stir in the cubed butternut squash with another pinch of salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until the squash begins to soften.
3. Step 3: Add chopped cremini mushrooms and cook for an additional 5 minutes, until the mushrooms soften and release their moisture.
4. Step 4: Stir in the chopped kale and cook for a few more minutes until wilted. Add freshly grated nutmeg and taste, adjusting salt and pepper as needed.
5. Step 5: Add the dry orzo pasta and drained chickpeas, stirring to combine evenly.
6. Step 6: Pour in the vegetable stock and bring the mixture to a boil. Reduce heat to a simmer and cover the pot. 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 with the lid on for a few more minutes.
7. Step 7: If the mixture is too wet but the orzo is cooked, remove the lid and cook for an additional 5 minutes, stirring frequently, to evaporate excess liquid.
8. Step 8: Remove from heat and stir in the finely grated Parmesan cheese. Sprinkle fresh herbs like parsley over the top before serving.

Tips & Variations

• Use spinach instead of kale for a milder green vegetable.
• Swap Parmesan with a vegan cheese for a dairy-free version.
• Add a pinch of red pepper flakes for a bit of heat.
• For extra protein, stir in cooked sausage or tofu cubes.
• Make it gluten-free by substituting orzo with quinoa or rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of vegetable stock or water to loosen the texture if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh ones?

Yes, frozen butternut squash, mushrooms, and kale can be used. Just adjust cooking times slightly to ensure they are heated through and tender.

Is this dish suitable for meal prepping?

Absolutely. It holds up well in the fridge, making it a great option for preparing meals in advance.

One Pot Fall Vegetable Orzo and Chickpeas Recipe

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★★★★★

4.7 from 88 reviews

This one pot fall vegetable orzo and chickpeas recipe is a comforting and hearty dish perfect for a cozy autumn meal. Featuring tender butternut squash, earthy cremini mushrooms, nutritious kale, and protein-rich chickpeas, all simmered with orzo pasta in flavorful vegetable stock. Finished with a touch of Parmesan cheese and fresh herbs, it’s a delicious and easy vegetarian meal that comes together in a single pot.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Grains 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

1. Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onions and minced garlic along with a pinch of salt and pepper. Cook until the onions become translucent and fragrant, about 3-4 minutes.
2. Cook Butternut Squash: Stir in the cubed butternut squash with another pinch of salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until the squash begins to soften but is not fully cooked.
3. Add Mushrooms: Add chopped cremini mushrooms to the pot and cook for an additional 5 minutes, until the mushrooms soften and release their moisture.
4. Wilt Kale and Season: Stir in the chopped kale and cook for a few more minutes until wilted. Add freshly grated nutmeg and taste, adjusting salt and pepper as needed for seasoning.
5. Add Orzo and Chickpeas: Stir in the dry orzo pasta followed by the drained and rinsed chickpeas, combining everything evenly to distribute ingredients throughout the pot.
6. 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 needed, continue simmering with the lid on until orzo is fully cooked.
7. 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 any excess liquid and achieve desired thickness.
8. Finish with Cheese and Herbs: Remove the pot from heat and stir in the finely grated Parmesan cheese until melted and incorporated. Sprinkle fresh herbs such as parsley on top before serving to add freshness and color.

Notes

• For a vegan version, omit the Parmesan cheese or substitute with a vegan cheese alternative.
• You can substitute kale with spinach or Swiss chard for variation.
• Be sure to stir occasionally while simmering to prevent the orzo from sticking to the bottom of the pot.
• This dish reheats well and can be stored in the refrigerator for up to 3 days.
• Adding a squeeze of lemon juice before serving enhances the flavors and adds brightness.

Keywords: one pot, fall recipe, orzo, chickpeas, butternut squash, vegetarian, easy dinner, autumn vegetables