Heat the olive oil in a large skillet or dutch oven over medium heat.
Stir in the diced onion and minced garlic with a pinch of kosher salt and pepper.
Stir in the cubed butternut squash with another pinch of salt and pepper. Cook for 5 to 6 minutes, until the squash is beginning to get tender.
Stir in the chopped cremini mushrooms. Cook for 5 minutes, until soft.
Stir in the chopped kale, cooking for another few minutes until it wilts.
Stir in the freshly grated nutmeg and if you think it needs it, another pinch of salt and pepper.
Stir in the dry orzo pasta. Stir in the chickpeas.
Pour in the vegetable stock and let the minute come to a boil.
Reduce it to a simmer, cover the pot, and cook for 15 minutes, until the orzo absorbs the stock and is plumped up.
If the orzo isn’t finished, cook for a few minutes more. The mixture still might be “wet.” If it seems too wet and the orzo is fully cooked, cook it for 5 minutes, stirring often, with the lid off.
Stir in the finely grated parmesan cheese. Top with fresh herbs and serve!
