Description
A comforting blend of seasonal vegetables, orzo pasta, and chickpeas that embodies the essence of autumn, perfect for weeknight dinners or cozy 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
- In a large skillet or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, seasoning with a pinch of salt and pepper. Cook until translucent and fragrant.
- Stir in the cubed butternut squash along with another pinch of salt and pepper, cooking for 5 to 6 minutes until it starts to soften.
- Add the chopped cremini mushrooms and cook for an additional 5 minutes, until they soften and release their moisture.
- Mix in the chopped kale, stirring until wilted. Add freshly grated nutmeg, tasting and adjusting with salt and pepper if needed.
- Introduce the dry orzo pasta and rinsed chickpeas, stirring to combine evenly.
- Pour in vegetable stock and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let it simmer for about 15 minutes until the orzo is tender and most liquid is absorbed.
- If orzo is not fully cooked, keep simmering for a few more minutes with the lid on.
- If there’s excess liquid after cooking, remove the lid and continue cooking for about 5 minutes, stirring frequently.
- Remove from heat and stir in finely grated Parmesan cheese. Top with fresh herbs before serving.
Notes
For a vegan version, omit the Parmesan cheese or use a plant-based alternative. You can substitute quinoa for a gluten-free option or add spices like cumin for a twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 5mg
Keywords: fall recipes, vegetarian, one pot meals, orzo, chickpeas, comforting dinners