Description
One Pot Fall Vegetable Orzo and Chickpeas Recipe for Cozy Nights
Ingredients
Scale
- 2 tablespoons Olive Oil (or any vegetable oil)
- 1 medium Sweet Onion (or shallots)
- 3 cloves Garlic (minced; fresh preferred)
- 2 cups Butternut Squash (cubed; pumpkin or sweet potato can be used)
- 1 cup Mushrooms (chopped; any variety like cremini or shiitake)
- 2 cups Kale (torn; or spinach)
- 1/4 teaspoon Nutmeg (or cinnamon/allspice)
- to taste Salt
- to taste Pepper
- 1 cup Orzo Pasta (or small pasta shapes like acini di pepe)
- 1 can Chickpeas (drained; or substitute with black beans or lentils)
- 4 cups Vegetable Stock (or water)
- 1/2 cup Parmesan Cheese (or nutritional yeast for vegan option)
- 1/4 cup Fresh Parsley (chopped; or any fresh herb)
Instructions
- Start by heating olive oil in a large skillet or Dutch oven over medium heat. Add diced onion, minced garlic, salt, and pepper, and cook until softened, about 3-4 minutes.
- Next, add cubed butternut squash to the pan, sautéing for about 5-6 minutes until just tender.
- Stir in the chopped mushrooms, cooking for an additional 5 minutes until they become tender.
- Add the kale to the mix and stir until wilted. Sprinkle in the nutmeg and adjust seasonings to taste.
- Toss in the orzo and chickpeas, then pour in the vegetable stock. Raise the heat to bring it to a boil and then lower it back to a simmer.
- Cover the pot and let it cook for about 15 minutes, tasting for doneness.
- Once cooked, stir in the Parmesan cheese and adjust the consistency with more stock or water if necessary.
- Serve the dish warm, topped with fresh parsley.
Notes
- Feel free to substitute vegetables based on availability.
- This dish can be made vegan by using nutritional yeast instead of cheese.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 10 mg