One Pot Fall Vegetable Orzo with Chickpeas.
This one pot vegetable orzo and chickpeas is a cozy fall meal. All of your favorite autumn vegetables come together with chickpeas and orzo pasta to create a delicious dish, made in one pot!
This is about to be your new favorite fall meal!
Imagine this: it’s Monday night and you’re exhausted but dinner has to make it onto the table, so you throw everything into one pot and BOOM. It’s done.
It’s filling and satisfying.
It tastes really good.
Everyone loves it!
Leftovers are even better.
I mean, doesn’t this sound like the most perfect scenario?
This butternut squash and chickpea orzo comes together in one pot, takes about 30ish minutes to make and is lovely for any meal. Dinner! Prepped for lunch! Cold for breakfast?
It could happen. It wouldn’t be wrong.
One of the meals we absolutely adore is my one pot garlic butter shrimp orzo. It’s so easy and so delicious – a hit with everyone. I’d be lying if I said I didn’t eat almost all the orzo from the pot, especially the crispy bits on the bottom.
This is like that, but loaded with all the fall flavors. So many veggies too!
This fall orzo can be a great clean-out-the-fridge meal. You really can add in anything you have on hand. Any sort of vegetables, beans, any cheeses – anything! You can stir in shredded chicken or shrimp. It can be a side dish or a main dish, which is one of my favorite things to make in our house.
When it comes to a meal like this, I often eat it as my main entree. Eddie may prefer it as a side to something else. We both will eat the leftovers for lunch. The kids eat it too, in a variety of ways.
Really, a dish like this is so incredibly versatile, popular and and practical for a busy weekend. AND!
It becomes even easier if you chop some of the vegetables ahead of time. Then it’s super easy.
This what our fall orzo looks like:
- Onions and garlic of course, as our building blocks of flavor.
- Butternut squash! The buttery, nutty cubes that I love so much this time of year.
- Mushrooms, because they add so much flavor and a meaty texture to the orzo.
- Kale, or any other greens that you love. Toss them in and cook them down. They are so easy to throw in a meal like this.
- Orzo! It’s like rice’s cuter cousin. Sure, it may be pasta and not rice, but that’s even better. It’s satisfying and so good.
- Vegetable broth, which the orzo will soak up. It makes the orzo plump and flavorful.
- Chickpeas, for extra texture, protein, fiber and everything else they bring to the table.
- Parmesan! More than is necessary, I’m sure.
I cook all the vegetables in the pot first. Then add in the orzo and the chickpeas. Next comes the vegetable stock (chicken stock is fine too!) and then you cover it and let it simmer for 15 minutes or so.
The result is not a dry pasta at all. The result is a cozy, creamy bowl – loaded with parmesan. The ultimate one pot dish. Comforting, but not heavy. Light and filling, served however you would like. Head to instagram to see me make it step-by-step.
See?! Total new favorite!
One Pot Vegetable Orzo
One Pot Fall Vegetable Orzo and Chickpeas
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 2 cups cubed butternut squash, in about ½-1 inch cubes
- 8 ounces cremini mushrooms, chopped
- 2 cups chopped kale
- kosher salt and pepper
- ¼ teaspoon freshly grated nutmeg
- 1 cup orzo
- 1 (14 oz) can chickpeas, drained and rinsed
- 2 ½ cups vegetable stock
- ⅓ cup finely grated parmesan cheese
- fresh herbs, like parsley, for topping
- 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!
Cozy cozy comfort.