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One Pot Fall Vegetable Orzo and Chickpeas Recipe

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4.5 from 107 reviews

This One Pot Fall Vegetable Orzo and Chickpeas recipe is a hearty, comforting dish perfect for autumn. Combining tender butternut squash, earthy cremini mushrooms, nutritious kale, and protein-rich chickpeas with delicate orzo pasta, it’s a simple yet flavorful meal, all cooked together in one pot for easy preparation and minimal cleanup. Finished with grated Parmesan cheese and fresh herbs, it offers a delightful blend of textures and warm, savory flavors.

Ingredients

Scale

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 4 garlic cloves, minced
  • 2 cups cubed butternut squash (1/2-1 inch cubes)
  • 8 ounces cremini mushrooms, chopped
  • 2 cups chopped kale
  • Kosher salt and pepper, to taste
  • 1/4 teaspoon freshly grated nutmeg

Grains and Protein

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

Liquids and Toppings

  • 2 1/2 cups vegetable stock
  • 1/3 cup finely grated Parmesan cheese
  • Fresh herbs (such as parsley), for topping

Instructions

  1. Heat the oil: In a large pot or Dutch oven, warm 1 tablespoon of olive oil over medium heat until shimmering.
  2. Sauté aromatics: Add the diced sweet onion and cook until translucent, about 3-5 minutes. Then add the minced garlic and sauté for another minute until fragrant, being careful not to burn it.
  3. Add root vegetables and mushrooms: Stir in the cubed butternut squash and chopped cremini mushrooms. Cook, stirring occasionally, until the mushrooms release their moisture and the squash begins to soften, approximately 5-7 minutes.
  4. Season and add greens: Sprinkle in kosher salt, pepper, and freshly grated nutmeg to taste. Add the chopped kale and cook until wilted, about 2-3 minutes.
  5. Add orzo and chickpeas: Pour in the dry orzo pasta and drained chickpeas, stirring to combine all ingredients evenly.
  6. Pour in vegetable stock: Add 2 1/2 cups of vegetable stock to the pot and give everything a good stir to distribute ingredients well.
  7. Simmer the mixture: Bring the pot to a gentle boil, then reduce heat to low. Cover and let it simmer until the orzo is tender and the liquid has mostly absorbed, about 12-15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
  8. Finish with cheese and herbs: Remove the pot from heat, stir in the finely grated Parmesan cheese until melted and creamy, and adjust seasoning if necessary. Garnish with fresh herbs such as parsley before serving.

Notes

  • Use fresh Parmesan cheese for the best flavor and creamy texture when stirred in.
  • Adjust the amount of vegetable stock slightly if you prefer a saucier or drier consistency.
  • Kale can be substituted with spinach or Swiss chard based on preference or availability.
  • For a vegan version, omit the Parmesan or substitute with a vegan cheese alternative.
  • Make sure to rinse the chickpeas well to remove excess sodium from canned beans.
  • This recipe can be doubled easily; just use a larger pot and adjust cooking times as needed.

Find it online: https://amandafood.com/one-pot-fall-vegetable-orzo-and-chickpeas-recipe/