Description
A comforting one pot dish featuring the earthy flavors of chickpeas and sweet butternut squash, perfect for chilly evenings.
Ingredients
Scale
- 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
- 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.
Notes
For added flavor, sprinkle with chili flakes or serve with crusty bread. Can be refrigerated for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 10mg
Keywords: one pot, fall recipe, vegetarian, orzo, chickpeas, butternut squash, healthy, easy dinner