Looking for a delicious and comforting meal that’s perfect for fall? This One Pot Fall Vegetable Orzo and Chickpeas recipe is a must-try! Packed with hearty vegetables, protein-rich chickpeas, and flavorful orzo pasta, this dish is not only delicious but also easy to make in just one pot.
Why You’ll Love This Recipe?
- Great Flavors: The combination of butternut squash, mushrooms, kale, and chickpeas creates a flavorful and satisfying dish.
- Quick Prep Time: With just a few simple steps, you can have this meal on the table in no time.
- Perfect for Meal Prep: This recipe is great for meal prep, as it can be easily stored and reheated throughout the week.
Ingredient Notes:
- Vegetables and Aromatics: Olive oil, sweet onion, garlic cloves, butternut squash, cremini mushrooms, kale, salt, pepper, nutmeg.
- Grains and Protein: Orzo pasta, chickpeas.
- Liquids and Toppings: Vegetable stock, Parmesan cheese, fresh herbs.
Step-by-Step Instructions:
- Heat olive oil in a large pot and sauté onion and garlic until fragrant.
- Add butternut squash, mushrooms, and kale, seasoning with salt, pepper, and nutmeg.
- Stir in orzo, chickpeas, and vegetable stock, bringing to a simmer.
- Cook until orzo is tender and veggies are cooked through.
- Serve hot, topped with Parmesan cheese and fresh herbs.
Helpful Tips:
- For extra flavor, try roasting the butternut squash before adding it to the pot.
- Feel free to swap out the vegetables based on what you have on hand.
- To make this dish vegan, simply omit the Parmesan cheese or use a dairy-free alternative.
Expert Tips for the Best Results:
- Use homemade vegetable stock for the best flavor.
- Toast the orzo in the pot before adding liquid for a nutty taste.
- Don’t overcook the orzo to avoid mushiness in the dish.
Serving Suggestions:
This fall vegetable orzo pairs well with a side of crusty bread, a simple green salad, or a glass of white wine for a complete meal.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth and heat on the stovetop until warmed through.
Frequently Asked Questions:
- Can I use different grains instead of orzo? Yes, you can substitute with couscous or quinoa.
- How can I make this dish more filling? Add in some cooked chicken or tofu for extra protein.
- Can I freeze this dish? While you can freeze it, the texture may change slightly upon thawing.
Conclusion:
Don’t let fall pass by without trying this One Pot Fall Vegetable Orzo and Chickpeas recipe. It’s a delicious and comforting meal that’s perfect for the season. Give it a try and let us know how you like it!
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One Pot Fall Vegetable Orzo and Chickpeas Recipe
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American
- Diet: Vegetarian
Description
This One Pot Fall Vegetable Orzo and Chickpeas Recipe is a hearty and flavorful dish that combines seasonal vegetables, protein-rich chickpeas, and orzo pasta in a delicious broth. Perfect for a comforting autumn meal!
Ingredients
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
- Prepare Vegetables: In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until softened. Add butternut squash, mushrooms, and kale. Season with salt, pepper, and nutmeg.
- Add Grains and Protein: Stir in orzo and chickpeas. Pour in vegetable stock, bring to a boil, then reduce heat and simmer until orzo is cooked.
- Finish and Serve: Stir in Parmesan cheese. Serve hot, topped with fresh herbs.
Notes
- You can customize this recipe by adding other fall vegetables like carrots or Brussels sprouts.
- To make it vegan, simply omit the Parmesan cheese or use a dairy-free alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 5 mg