One Pot Fall Vegetable Orzo and Chickpeas

Why You’ll Love This Recipe

I love how this dish brings together so many fall flavors in one pot. It’s comforting, full of texture, and super satisfying. The chickpeas make it protein-rich without needing any meat, and the Parmesan adds a creamy finish that pulls everything together. Plus, I only need one pot, which makes cleanup a breeze—perfect for a busy weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 medium sweet onion, diced

• 4 cloves garlic, minced

• 2 cups cubed butternut squash (½–1 inch cubes)

• 8 ounces cremini mushrooms, chopped

• 2 cups chopped kale (or substitute with spinach)

• 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), to taste

Directions

1. I heat the olive oil in a large skillet or Dutch oven over medium heat.

2. Then I sauté the diced onion and minced garlic with a pinch of salt and pepper until translucent and fragrant, about 3–4 minutes.

3. I stir in the butternut squash and season again. I let it cook for 5–6 minutes, stirring occasionally until it softens.

4. Next, I add the chopped mushrooms and cook for another 5 minutes, letting them release their moisture.

5. I stir in the chopped kale and cook until wilted, then add freshly grated nutmeg and adjust seasoning.

6. I mix in the orzo and chickpeas, stirring until evenly combined.

7. I pour in the vegetable stock and bring everything to a boil.

8. Once boiling, I reduce the heat to a simmer, cover, and let it cook for about 15 minutes until the orzo is tender and most of the liquid is absorbed.

9. If it’s too wet, I simmer uncovered for another 5 minutes, stirring often.

10. I remove the pot from heat and stir in the grated Parmesan.

11. Before serving, I top with fresh herbs like parsley.

Servings and timing

This recipe makes 4 servings and takes about 35 minutes from start to finish.

Variations

I like to switch things up based on what I have:

• Swap the kale for spinach or Swiss chard.

• Use cannellini beans instead of chickpeas for a softer bite.

• Add a dash of red pepper flakes for heat.

• Stir in a splash of cream or a spoonful of ricotta for extra creaminess.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a splash of water or vegetable stock and warm it on the stove or in the microwave, stirring occasionally to bring back the creamy texture.

FAQs

Can I use frozen butternut squash?

Yes, I often use frozen cubed squash when I’m short on time. I just add it straight to the pot without thawing.

Is this recipe vegetarian?

Yes, it’s fully vegetarian as written, and even easily adaptable to vegan if I skip or replace the Parmesan.

What does nutmeg add to this dish?

Nutmeg adds a warm, subtle depth that pairs perfectly with fall vegetables like squash and kale. I only need a little bit.

Can I make this ahead of time?

Definitely. I sometimes make it in the morning or the night before and reheat before serving. The flavors actually deepen with time.

What can I serve with this orzo?

It’s a full meal on its own, but I sometimes serve it with crusty bread or a simple green salad on the side.

Conclusion

This One Pot Fall Vegetable Orzo and Chickpeas is everything I want in a cozy, nourishing meal. It’s warm, filling, and layered with flavor, all while being easy to make and clean up. Whether I’m feeding my family or prepping meals for the week, this recipe never disappoints.