Butternut Squash and Chickpea Hash Canning Recipe | The Canning Diva

Name: Butternut Squash and Chickpea Hash Canning Recipe | The Canning Diva
Total time: 40 min
Ingredients: 3 cups dried chickpeas (garbanzo beans), 16 ounces; 2 tablespoons 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)

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Pressure can Butternut Squash and Chickpea Hash, a hearty vegetarian meal in a jar, blends squash and chickpeas with warm spices.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at canningdiva.com.

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Ingredients

3 cups dried chickpeas (garbanzo beans), 16 ounces
2 tablespoons 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)