Dinner

Vegetable Orzo and Chickpeas Recipe

ByHugo Harnd December 29, 2025December 29, 2025

Introduction

This Vegetable Orzo and Chickpeas recipe is a hearty, comforting dish perfect for a quick weeknight meal. Packed with vibrant vegetables and protein-rich chickpeas, it combines tender orzo pasta with earthy flavors and a touch of Parmesan for a satisfying finish.

The image shows a white bowl filled with a mixed rice dish on a white marbled surface. The dish has several layers: at the bottom are fluffy grains of white rice mixed with darker wild rice, creating a speckled texture. On top of this, there are bright orange cubes of roasted squash, soft and slightly caramelized. Scattered throughout are chunks of creamy white beans and pieces of sautéed brown mushrooms adding a tender texture. The dish is garnished lightly with green herbs, possibly parsley, giving a fresh touch. A gold spoon rests inside the bowl, positioned on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onions and minced garlic with a pinch of salt and pepper. Cook until the onions become translucent and fragrant.
Step 2: Stir in the cubed butternut squash along with another pinch of salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until the squash begins to soften.
Step 3: Add chopped cremini mushrooms to the pot and cook for an additional 5 minutes, until the mushrooms soften and release their moisture.
Step 4: Stir in the chopped kale and cook for a few more minutes until wilted. Add freshly grated nutmeg and taste, adding more salt and pepper if needed.
Step 5: Stir in the dry orzo pasta followed by the drained and rinsed chickpeas, combining everything evenly.
Step 6: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cover the pot. Let it cook for about 15 minutes, or until the orzo has absorbed most of the stock and is tender. If the orzo is not fully cooked, continue simmering for a few minutes more with the lid on.
Step 7: If the mixture appears too wet but the orzo is cooked, remove the lid and cook for 5 additional minutes, stirring frequently, to evaporate excess liquid.
Step 8: Remove from heat and stir in the finely grated Parmesan cheese. Sprinkle fresh herbs like parsley on top before serving.

Tips & Variations

Use spinach instead of kale for a milder flavor and quicker wilting.
Swap Parmesan for vegan cheese to make this dish dairy-free.
Add a pinch of red pepper flakes for a bit of heat.
Use homemade vegetable stock for richer flavor, or a good-quality store-bought broth for convenience.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or vegetable stock if the dish has thickened too much.