Butternut Squash and Chickpea Hash Canning Recipe | The Canning Diva

Ingredients

• 3 cups dried chickpeas (garbanzo beans), 16 ounces
• 2 tablespoon olive oil
• 1 large yellow onion, chopped (1 1/2 cups)
• 2 teaspoons coarse sea salt
• 1/4 teaspoon ground black pepper
• 12 Roma tomatoes, diced (6 cups)
• 4 cups water
• 2 large zucchini, halved lengthwise and cut into 1/2-inch chunks (3 cups)
• 1 large 2 1/2 pounds butternut squash, peeled and cut into 1/2-inch chunks (6 cups)
• 1 tablespoon ground ginger
• 1 tablespoon ground coriander
• 1 teaspoon dried pepper flakes (optional)