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Thoroughly rinse and clean the chickpeas, discarding any disfigured or shriveled beans and any rocks or debris.
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.
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.
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.
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.
Wipe the rim of each jar with a washcloth dipped in vinegar. Place lid and rings on each jar and hand tighten.
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.