Butternut Squash and Chickpea Hash

Butternut Squash and Chickpea Hash is a nutrient-dense meal in a jar, offering a wholesome combination of flavors and health benefits. This dish is rich in essential vitamins and minerals, making it an excellent choice for a balanced diet. Butternut squash provides a significant source of vitamin A, known for supporting vision and immune health, while also being packed with fiber and antioxidants.

Chickpeas, also known as garbanzo beans, contribute plant-based protein, fiber, and iron, which are essential for maintaining energy levels and promoting digestion. Zucchini adds a dose of vitamin C and potassium, complementing the heart-healthy benefits of tomatoes, which are rich in lycopene, an antioxidant known to support heart health.

The flavor profile of Butternut Squash and Chickpea Hash is both comforting and subtly exotic. The natural sweetness of butternut squash pairs beautifully with the savory notes of zucchini and tomatoes. The ground ginger and coriander bring a warm, aromatic spice that enhances the dish without overpowering its fresh vegetable base. This unique blend of flavors offers a satisfying balance between sweet, savory, and a hint of spice, making it a versatile meal that can be enjoyed on its own or as a side dish.

For the home canner, this recipe is not only a delicious meal but also a convenient, shelf-stable option to have on hand. It’s perfect for quick weeknight dinners or as a hearty, nutritious lunch. Preserving this dish allows you to enjoy the peak flavors of seasonal vegetables all year round, while also having a ready-to-eat meal that is both nourishing and flavorful.

Butternut Squash and Chickpea Hash Canning Recipe

Makes approx. 6 quarts or 12 pints

Heat this delicious hash on the stovetop and serve alongside eggs or spread it on crostini topped with fresh cilantro and Parmesan cheese. This has is also an excellent starter for a vegetable casserole.

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)

Instructions

1. Thoroughly rinse and clean the chickpeas, discarding any disfigured or shriveled beans and any rocks or debris.
2. In a large pot, add the dried chickpeas and add enough water to cover. Bring to a boil over medium-high heat. Boil for 5 minutes, then reduce heat to low and simmer with the lid on. Simmer for 15 minutes, then remove from the heat, keeping the lid on.
3. In a second large stockpot, heat the olive oil over medium heat. Add the onion, salt and pepper. Cook the onion for 5 minutes, stirring frequently. Add the tomatoes, cook for 5 minutes to release the juices from the tomatoes, and stir often to avoid scorching. Add the water, zucchini, squash, ginger, coriander, and red pepper flakes and mix well. Cook for an additional 5 minutes.
4. Drain the chickpeas in a colander in the sink. Add the chickpeas to the stockpot and mix well. Bring to a boil. Boil hard for 5 minutes, stirring often.
5. Ladle the hot hash mixture into hot jars, leaving a generous 1-inch headspace. Remove any trapped air pockets and add additional mixture if necessary to maintain the headspace.
6. Wipe the rim of each jar with a washcloth dipped in vinegar. Place lid and rings on each jar and hand tighten.
7. Process in a pressure canner at 10 PSI or according to your elevation and canner type. Process quart jars for 90 minutes and pint jars for 75 minutes.

For more meals in a jar canning recipes, be sure to purchase a copy of my latest book, The Canning Diva Presents Meals in a Jar. With over 100 canning recipes of cuisines from around the world.

Happy Canning!
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