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
Scale
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