One Pot Fall Vegetable Orzo With Chickpeas And Kale
A delicious and hearty one pot meal featuring orzo pasta, seasonal fall vegetables, and protein-rich chickpeas.
Equipment
- Large skillet or Dutch oven
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup sweet onion, diced
- 4 cloves garlic, minced
- 2 cups butternut squash, cubed
- 8 ounces cremini mushrooms, chopped
- 2 cups chopped kale
- 0.25 teaspoon freshly grated nutmeg
- 1 cup orzo
- 14 ounces canned chickpeas, drained and rinsed
- 2.5 cups vegetable stock
- 0.33 cup finely grated parmesan cheese
- 1 bunch fresh herbs (like parsley), for topping
Instructions
- In a large skillet or Dutch oven over medium heat, heat the olive oil. Add the diced sweet onion and minced garlic, seasoning with a pinch of salt and pepper. Cook until the onions become translucent, about 3-4 minutes.
- Add the cubed butternut squash and cook for 5-6 minutes until it begins to soften. Stir occasionally to prevent sticking.
- Stir in the chopped mushrooms and continue to cook for an additional 5 minutes until they are soft and fragrant.
- Add the chopped kale, cooking until it wilts down, which should take about 2-3 minutes. Season the mixture with nutmeg, salt, and pepper to taste.
- Mix in the orzo and chickpeas, stirring well to combine. Pour in the vegetable stock and bring to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for about 15 minutes or until the orzo is tender and has absorbed most of the stock.
- If the mixture seems too wet, cook for a few extra minutes with the lid off to allow excess liquid to evaporate.
- Once cooked, stir in the finely grated parmesan cheese until melted and well incorporated.
- Top with fresh herbs, such as parsley, and serve hot for a comforting meal.
Notes
For added protein, consider adding cooked chicken or tofu cubes to the dish.