One Pot Fall Vegetable Orzo and Chickpeas Recipe
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.
- 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
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
- 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.
- 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.
- 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, adjusting salt and pepper as needed for seasoning.
- 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.
- 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.
- 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.
- 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
