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–+ servings
Vegetable Orzo and Chickpeas

Creamy Vegetable Orzo and Chickpeas for Cozy Fall Nights

A comforting bowl of Vegetable Orzo and Chickpeas perfect for cozy fall nights. Packed with nutrients and flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive Oil Substitute with vegetable oil if needed.
  • 1 medium Sweet Onion Use yellow onion or shallots as alternatives.
  • 3 cloves Garlic Fresh is best, garlic powder can be used in a pinch.
  • 2 cups Cubed Butternut Squash Can substitute with pumpkin or sweet potatoes.
  • 1 cup Chopped Mushrooms Cremini or shiitake mushrooms work well.
  • 2 cups Chopped Kale Spinach can be used for a milder green.
Pasta Component
  • 1 cup Dry Orzo Pasta Alternatives include couscous or smaller pasta shapes.
  • 1 can Chickpeas Use canned for convenience or cooked dried for freshness.
Flavor Boosters
  • 4 cups Vegetable Stock Homemade or store-bought can be used.
  • ¼ teaspoon Nutmeg Omit for a plain flavor, or use allspice as substitute.
  • ½ cup Grated Parmesan Cheese For a vegan version, use nutritional yeast or omit.
Garnish
  • to taste Fresh Parsley Garnish for added freshness.

Equipment

  • large skillet or Dutch oven

Method
 

Cooking Instructions
  1. Heat the olive oil in a large skillet or Dutch oven over medium heat for about 1 minute.
  2. Sauté the diced sweet onion and minced garlic for 5 minutes until the onion is translucent.
  3. Add the cubed butternut squash and cook for 5-6 minutes until it begins to soften.
  4. Incorporate the chopped mushrooms and cook for an additional 5 minutes until tender.
  5. Stir in the chopped kale and nutmeg, adjusting salt and pepper to taste. Cook for another 2-3 minutes.
  6. Pour in the dry orzo and chickpeas, then add the vegetable stock, bringing to a gentle boil.
  7. Reduce heat to low, cover, and let simmer for about 15 minutes, checking doneness around 12 minutes.
  8. Once cooked al dente, remove from heat and stir in the grated Parmesan cheese.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 700mgPotassium: 800mgFiber: 12gSugar: 8gVitamin A: 5000IUVitamin C: 40mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze individual portions for up to 3 months.

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