This cozy one-pot orzo is a hug in a bowl.
It’s loaded with fall veggies, warm spices, hearty chickpeas, and a swirl of creamy orzo that makes it taste like comfort food — but it’s healthy and totally plant-based.
The best part? It all cooks in one pot, so cleanup’s easy and fast.
I’ve made this more times than I can count when I need something hearty but don’t want to babysit the stove.
It’s filling, full of flavor, and perfect for chilly nights.
What You’ll Need
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 large carrot, peeled and chopped
- 2 cups butternut squash, peeled and diced small
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup dry orzo
- 1 (15 oz) can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 2 cups chopped kale, stems removed
- Juice of ½ lemon
- Optional: red pepper flakes for a little heat
Makes 4 servings
Cook Time: 30 minutes
Ingredient
Why I Love This Recipe
I first made this dish on a cold fall night with a fridge full of leftover veggies and not much else. I wanted something warm, something filling — and something that didn’t require a pile of dishes. That night turned into this recipe, and now it’s a staple in my kitchen. Here’s why:
- It’s ready in under 30 minutes
- Only one pot to wash
- Loaded with fall flavors
- Plant-based but still filling
- Makes great leftovers for lunch
Why This Recipe Works (Quick Science)
Orzo cooks quickly and releases starch as it simmers, naturally thickening the broth. Chickpeas add protein and fiber while holding their texture. Butternut squash and carrots become tender and sweet, balancing out the savory broth and spices. Kale adds color and nutrition, and the lemon juice at the end brightens it all up.
Common Mistakes
- Not dicing veggies small enough – Big chunks take longer to cook and throw off the texture.
- Overcooking the orzo – It gets mushy fast. Start checking it at 8 minutes.
- Skipping the lemon juice – It balances the richness. Don’t leave it out.
- Using too little salt – You need enough to bring out the flavor in the broth and veggies.
What to Serve With
- A slice of crusty bread or garlic toast
- A simple green salad with vinaigrette
- Roasted Brussels sprouts or cauliflower on the side
- A dollop of Greek yogurt or cashew cream if you want extra creaminess
Pro Tips
- Dice the veggies small so they cook evenly and quickly
- Don’t walk away — stir often to keep the orzo from sticking
- Use low-sodium broth if you’re watching salt
- Massage the kale before adding to soften it
- Finish with lemon juice and black pepper for brightness
Tools You’ll Need
- Medium Dutch oven or deep sauté pan with lid
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Cutting board and knife
- Citrus juicer (optional)
Substitutions & Variations
- Swap kale with spinach or Swiss chard
- Use sweet potato instead of butternut squash
- Add a swirl of coconut milk for extra creaminess
- Add a pinch of cinnamon for more fall flavor
- Top with Parmesan or vegan cheese if desired
Make Ahead Tips
Chop all the veggies up to 2 days ahead and store them in the fridge. You can also cook the full dish and reheat it — the flavors get even better the next day.
Cooking Instructions
Step 1: Sauté the aromatics
Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add 1 small diced yellow onion and 2 minced garlic cloves. Cook for 2-3 minutes until fragrant and softened.
Step 2: Add the veggies and spices
Add 1 chopped carrot, 2 cups diced butternut squash, 1 tsp dried thyme, ½ tsp cumin, ½ tsp smoked paprika, 1 tsp salt, and ¼ tsp black pepper. Stir well and cook for 5 minutes to soften the veggies and bloom the spices.
Step 3: Add orzo, chickpeas, and broth
Pour in 1 cup dry orzo, 1 can drained chickpeas, and 4 cups vegetable broth. Stir to combine and bring to a gentle simmer.
Step 4: Simmer until orzo is cooked
Reduce heat and simmer uncovered for 10–12 minutes, stirring often, until orzo is tender and the liquid has thickened into a creamy sauce.
Step 5: Add kale and lemon juice
Stir in 2 cups chopped kale and juice of ½ lemon. Let it cook for 1-2 more minutes until the kale is wilted.
Step 6: Serve
Spoon into bowls, top with cracked black pepper or red pepper flakes if you want, and serve warm.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. It’ll thicken as it sits, so add a splash of broth or water when reheating on the stove or microwave.
Nutrition Info (per serving)
Calories: 375
Protein: 12g
Fat: 7g
Carbs: 60g
Fiber: 10g
Sugar: 5g
FAQ
Can I use frozen butternut squash?
Yes! Just thaw and pat dry before adding to the pot.
What’s the best kind of kale to use?
Lacinato (dino) kale is great because it’s tender, but curly kale works too.
Is this freezer-friendly?
Not really. The orzo gets too mushy when frozen and reheated.
Can I add more protein?
Sure — stir in some cooked chicken or sausage if you like.
Wrap-Up
This One Pot Fall Vegetable Orzo with Chickpeas and Kale is cozy, satisfying, and so easy to make. It’s the kind of meal you’ll come back to all season long. If you try it, leave a comment and tell me how it turned out — I’d love to hear your twist on it!