Heat the olive oil in a large skillet or Dutch oven over medium heat.

Add the diced onions and minced garlic with a pinch of salt and pepper. Cook until the onions become translucent and fragrant, which should take about 3-4 minutes.

Stir in the cubed butternut squash and season with more salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the squash begins to soften.

Toss in the chopped cremini mushrooms and cook for an additional 5 minutes until they soften and release their moisture.

Add the chopped kale and cook for a few more minutes until it wilts. Sprinkle in the freshly grated nutmeg and taste; season with additional salt and pepper if needed.

Stir in the dry orzo pasta and the drained, rinsed chickpeas. Combine everything evenly.

Pour in the vegetable stock and bring the mixture to a boil.

Once boiling, reduce 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 isn’t fully cooked but the mixture looks too wet, remove the lid and cook for another 5 minutes, stirring frequently to evaporate excess liquid.

Remove from heat and stir in the finely grated Parmesan cheese. Top with fresh herbs like parsley before serving.