Description
This vibrant Vegetable Orzo and Chickpeas recipe is a hearty, nutritious one-pot meal perfect for a comforting lunch or dinner. Featuring tender butternut squash, savory cremini mushrooms, wholesome kale, and protein-packed chickpeas, all simmered with orzo pasta in flavorful vegetable stock, finished with a touch of Parmesan cheese and fresh herbs for a delightful, wholesome dish.
Ingredients
Scale
Vegetables and Aromatics
- 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
Pasta and Legumes
- 1 cup dry orzo pasta
- 1 (14 oz) can chickpeas, drained and rinsed
Liquids and Toppings
- 2 ½ cups vegetable stock
- ⅓ cup finely grated Parmesan cheese
- Fresh herbs (such as parsley), for topping
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onions and minced garlic, seasoning with a pinch of salt and pepper. Cook until onions are translucent and fragrant, about 3 to 5 minutes.
- Cook Butternut Squash: Stir in the cubed butternut squash with another pinch of salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until the squash starts to soften.
- Add Mushrooms: Add chopped cremini mushrooms to the pot and cook for an additional 5 minutes, until mushrooms soften and release their moisture.
- Wilt Kale and Season: Stir in the chopped kale and cook a few more minutes until wilted. Add freshly grated nutmeg and adjust seasoning with salt and pepper to taste.
- Add Orzo and Chickpeas: Stir in the dry orzo pasta followed by the drained and rinsed chickpeas, mixing everything evenly.
- Simmer with Stock: Pour in the vegetable stock and bring to a boil. Reduce heat to a simmer and cover the pot. Let cook for about 15 minutes or until orzo has absorbed most of the stock and is tender. If needed, continue simmering with the lid on until orzo is fully cooked.
- Adjust Consistency: If the mixture is too wet but orzo is cooked, remove the lid and cook uncovered for 5 more minutes, stirring frequently to evaporate excess liquid.
- Finish with Cheese and Herbs: Remove from heat and stir in the finely grated Parmesan cheese. Sprinkle fresh herbs such as parsley on top before serving.
Notes
- For a vegan option, omit Parmesan cheese or substitute with a vegan cheese alternative.
- You can use spinach instead of kale for a different leafy green variation.
- Adjust seasoning to your taste, especially since Parmesan adds saltiness.
- Make sure to rinse chickpeas well to remove any canned liquid taste.
- This dish reheats well and makes great leftovers for next-day meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: vegetable orzo, chickpeas recipe, butternut squash, cremini mushrooms, kale, one-pot meal, vegetarian, Mediterranean dish
