One Pot Fall Vegetable Orzo and Chickpeas Recipe

Introduction

This One Pot Fall Vegetable Orzo and Chickpeas recipe is a comforting, hearty meal perfect for chilly days. Packed with seasonal vegetables and tender orzo, it’s a simple dish that delivers big flavor with minimal cleanup.

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 along 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 to the pot 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 season with additional salt and pepper to taste.
5. Step 5: Stir in the dry orzo pasta followed by the drained and rinsed chickpeas, mixing everything evenly.
6. 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. Cook for about 15 minutes, or until the orzo has absorbed most of the stock and is tender. If needed, continue simmering a few minutes more with the lid on.
7. Step 7: If the mixture is too wet but the orzo is cooked, remove the lid and cook for 5 additional minutes, stirring frequently to evaporate excess liquid.
8. Step 8: Remove from heat and stir in the finely grated Parmesan cheese. Sprinkle fresh herbs such as parsley on top before serving.

Tips & Variations

• Use baby spinach instead of kale for a milder flavor and quicker wilting time.
• Add a pinch of red pepper flakes when cooking the onions for a subtle heat.
• Swap chickpeas for white beans or lentils for variety and different textures.
• For a vegan option, omit the Parmesan or use a plant-based cheese alternative.

Storage

Store 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 thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen butternut squash and kale work well here. Adjust cooking times slightly to ensure they heat through and soften properly.

What can I substitute for orzo pasta?

You can use other small pasta shapes like couscous, rice, or quinoa. Cooking times and liquid amounts may vary, so monitor accordingly.

One Pot Fall Vegetable Orzo and Chickpeas Recipe

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4.8 from 149 reviews

This One Pot Fall Vegetable Orzo and Chickpeas recipe is a hearty and comforting dish perfect for the cooler months. Featuring autumnal ingredients like butternut squash, cremini mushrooms, and kale, combined with protein-packed chickpeas and tender orzo pasta, this meal is cooked entirely in one pot for easy cleanup. The dish is seasoned with fragrant garlic, nutmeg, and finished with Parmesan cheese and fresh herbs for a flavorful, satisfying vegetarian dinner.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 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

Pantry Items

• 1 tablespoon olive oil
• 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

Finishing Touches

• 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 with a pinch of salt and pepper. Cook until the onions become translucent and fragrant.
2. 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.
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, adding more salt and pepper if needed.
5. Add Orzo and Chickpeas: Stir in the dry orzo pasta followed by the drained and rinsed chickpeas, combining everything evenly.
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 the orzo is not fully cooked, continue simmering a few minutes more with the lid on.
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 excess liquid.
8. 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 a large enough pot to allow stirring and prevent overflow when adding stock.
• Substitute spinach for kale if desired, but add it later as it wilts faster.
• For a vegan version, omit Parmesan or substitute with nutritional yeast.
• Adjust salt based on the saltiness of your vegetable stock.
• Make sure to rinse chickpeas well to remove canned sodium and enhance flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stovetop or microwave, adding a splash of water or stock to loosen if needed.

Keywords: one pot recipe, fall vegetables, orzo pasta, chickpeas, vegetarian, easy dinner, one pot pasta, healthy dinner, autumn recipe