Name: One Pot Fall Vegetable Orzo and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
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

Jump to Recipe

Cooking in one pot always feels like a win, doesn’t it? This One Pot Fall Vegetable Orzo and Chickpeas recipe showcases the vibrant flavors of autumn while being comforting, nutritious, and downright easy to whip up. Perfect for weeknight dinners when time is short, or for cozy weekends when you want something hearty without all the fuss, this dish brings together the earthy taste of chickpeas with the sweetness of butternut squash. What truly makes it special is how uncomplicated it is—everything cooks together in a single pot, making cleanup a breeze!

What Makes This Recipe Special

Why should you dedicate your valuable cooking time to this dish? For starters, it captures the essence of fall with its warm hues and rich flavors, making it a feast for the eyes as well as the palate. You’ll love that this recipe is not only budget-friendly but also perfect for meal prep, ensuring you can enjoy wholesome meals all week long. It’s also vegan-friendly, making it approachable for a variety of dietary preferences.

“So comforting! This dish has become my go-to for chilly evenings. The flavors are incredible, and I love knowing I’m eating something healthy!” – A happy home cook.

Step-by-Step Guide to Cooking It

Preparing this One Pot Fall Vegetable Orzo and Chickpeas is not only simple but also a delightful experience. In just a few straightforward steps, you’ll have a delicious dish bubbling away on your stove. Here’s how it goes:

Start by heating your olive oil in a large skillet or Dutch oven.
Add the diced onions and minced garlic, seasoning with a pinch of salt and pepper.
Stir in the cubed butternut squash and let that simmer until it begins to soften.
Introduce the chopped cremini mushrooms to the mix, followed by the kale, and let them all mingle for a few minutes.
Once everything is seasoned and soft, add the orzo and chickpeas, then pour in the vegetable stock.
Bring to a boil, then reduce to a simmer, covering the pot.
After about 15 minutes, check the orzo, adjusting the heat as necessary until everything is cooked to perfection.

Gather Your Ingredients

To make this delicious dish, you’ll need the following 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

Feel free to substitute ingredients! For instance, if you’re not a fan of kale, spinach would work just as well.

Cooking Steps

Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onions and minced garlic, seasoning with salt and pepper. Sauté until the onions are translucent.
Add the cubed butternut squash, continue cooking for 5-6 minutes.
Stir in the chopped mushrooms and cook until they soften.
Incorporate chopped kale until wilted, then add nutmeg and adjust seasoning.
Add dry orzo and rinsed chickpeas, mixing well.
Pour in vegetable stock and bring to a boil. Simmer for about 15 minutes, covering the pot.
If necessary, uncover and cook for a few additional minutes to thicken.
Stir in the Parmesan cheese and garnish with fresh herbs before serving.

Tips for Serving

Wondering how to make the most out of this One Pot Fall Vegetable Orzo and Chickpeas? Here are a few serving suggestions to elevate your meal:

A sprinkle of chili flakes adds a delicious kick.
Pair it with crusty bread for a heartier experience.
Enjoy it with a side salad for a refreshing contrast.
Top with more Parmesan or a drizzle of balsamic glaze for a mouthwatering finish.

Storage Tips

Want to enjoy your delicious creation later? Here’s how to store it safely:

Refrigerate: Keep leftovers in an airtight container for 3-4 days.
Freeze: You can freeze portions for up to 3 months! Just ensure you use freezer-safe containers.
Reheat: When ready to eat, simply reheat in the microwave or on the stove, adding a splash of water if it seems a bit dry.

Pro Chef Tips

To make your cooking experience even smoother, consider these expert tips:

Chop your vegetables in advance for quicker prep.
Adjust seasoning according to your taste; don’t shy away from adding a little more nutmeg or cheese.
If you’re short on time, pre-cooked or frozen butternut squash can be a huge time-saver.

Creative Twists

Looking to switch things up? Here are some fun variations to try:

Swap the chickpeas for black beans for a different flavor profile.
Add nuts or seeds for a delightful crunch.
Experiment with spices such as cumin or smoked paprika to introduce new layers of flavor.

Your Questions Answered

How long does it take to prepare?
This dish takes approximately 10-15 minutes for prep and about 30 minutes to cook.

Can I substitute orzo?
Absolutely! You can use any small pasta, such as ditalini or even quinoa if you’re looking for a gluten-free option.

How can I make this dish spicy?
Try adding crushed red pepper flakes or diced jalapeños during cooking for an extra kick!

With this One Pot Fall Vegetable Orzo and Chickpeas recipe, wholesome, hearty, and satisfying meals are just a pot away. Enjoy the nourishing flavors of the season while making your weeknight dinners a breeze!