One Pot Fall Vegetable Orzo and Chickpeas
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
One Pot Fall Vegetable Orzo and Chickpeas
Description
This recipe highlights fall vegetables like butternut squash and kale, along with cremini mushrooms and chickpeas, cooked together with orzo. The vegetables are sautéed until tender, aromatized with garlic, onion, and a hint of nutmeg, creating a nuanced base. The orzo simmers in vegetable stock alongside the chickpeas, absorbing flavors and developing a tender yet slightly firm texture.
Finishing with grated Parmesan adds a creamy, savory touch, and fresh herbs provide brightness. Cooking everything in one pot simplifies preparation and cleanup while blending flavors. This orzo and vegetable combination can serve as a main vegetarian dish or a side, offering warmth and richness suitable for cooler weather.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced, sweet
- 4 garlic minced, cloves
- 2 cups butternut squash in about ½-1 inch cubes, cubed
- 8 ounces cremini mushrooms chopped
- 2 cups kale chopped
- salt kosher salt
- black pepper kosher salt
- ¼ teaspoon nutmeg freshly grated
- 1 cup orzo
- 1 (14 oz) chickpeas drained and rinsed, canned
- 2 ½ cups vegetable stock
- ⅓ cup Parmesan Cheese finely grated
- herbs like parsley, for topping, fresh
Instructions
- Heat the olive oil in a large skillet or dutch oven over medium heat. Stir in the onions and garlic with a pinch of salt and pepper. Stir in the butternut squash with another pinch of salt and pepper. Cook for 5 to 6 minutes, until the squash is beginning to get tender.
- Stir in the mushrooms. Cook for 5 minutes, until soft. Stir in the kale, cooking for another few minutes until it wilts. Stir in the nutmeg and if you think it needs it, another pinch of salt and pepper.
- Stir in the dry orzo pasta. Stir in the chickpeas. Pour in the vegetable stock and let the minute come to a boil. Reduce it to a simmer, cover the pot, and cook for 15 minutes, until the orzo absorbs the stock and is plumped up. If the orzo isn’t finished, cook for a few minutes more. The mixture still might be “wet.” If it seems too wet and the orzo is fully cooked, cook it for 5 minutes, stirring often, with the lid off.
- Stir in the parmesan cheese. Top with fresh herbs and serve!
User Reviews
Overall Rating
5
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