Description
A comforting one-pot recipe featuring seasonal vegetables, tender orzo, and hearty chickpeas, perfect for autumn gatherings.
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 olive oil in a large skillet or Dutch oven over medium heat.
- Add diced onion and minced garlic, sauté until onions are translucent (3-4 minutes).
- Stir in cubed butternut squash, cook for 5-6 minutes until it begins to soften.
- Incorporate chopped cremini mushrooms and cook for an additional 5 minutes.
- Stir in chopped kale and cook until it wilts, then add freshly grated nutmeg, adjusting seasoning.
- Combine dry orzo pasta and drained chickpeas, mixing evenly.
- Pour in vegetable stock, bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes.
- If needed, continue simmering until orzo is tender and adjust consistency as desired.
- Remove from heat, stir in Parmesan cheese, and top with fresh herbs before serving.
Notes
This dish can be made gluten-free by substituting orzo with gluten-free pasta. It also makes fantastic leftovers and can be frozen for future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: one pot, autumn, orzo, chickpeas, vegetarian, comfort food, fall dish, healthy meal
