One Pot Fall Vegetable Orzo and Chickpeas Recipe
This One Pot Fall Vegetable Orzo and Chickpeas recipe is a comforting and nutritious dish perfect for cozy autumn dinners. It combines tender butternut squash, earthy cremini mushrooms, vibrant kale, and protein-rich chickpeas with orzo pasta, all cooked together in a flavorful vegetable stock. Finished with Parmesan cheese and fresh herbs, this easy-to-make skillet meal balances hearty textures and warm spices for a satisfying one-pot wonder.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Fall Seasonal
- Diet: Vegetarian
Ingredients
Scale
Vegetables & 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 & Staples
- 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
- 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, around 3-4 minutes.
- 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 but is not fully cooked through.
- Add Mushrooms: Add chopped cremini mushrooms to the pot and cook for an additional 5 minutes, stirring regularly, 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 the mixture, adding more salt and pepper if needed.
- Add Orzo and Chickpeas: Stir in the dry orzo pasta followed by the drained and rinsed chickpeas, mixing everything evenly so the pasta and vegetables are well combined.
- Simmer with Stock: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the 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 for a few more minutes with the lid on.
- Adjust Consistency: If the mixture seems too wet but the orzo is fully cooked, remove the lid and cook for 5 additional minutes, stirring frequently, to evaporate any excess liquid and thicken the dish.
- 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 like parsley on top before serving to add brightness and aroma.
Notes
- Use vegetable stock for a vegetarian version, or swap with chicken stock if preferred.
- Adjust the seasoning with salt and pepper towards the end to suit your taste.
- Feel free to substitute or add other fall vegetables such as carrots, Brussels sprouts, or sweet potatoes.
- Parmesan cheese adds richness; omit for a vegan version or replace with a vegan cheese alternative.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
Keywords: One pot meal, fall vegetables, orzo pasta, chickpeas, vegetarian dinner, easy skillet recipe, autumn recipe
