Preheat oven to 400°F

In a large bowl, toss together potatoes, onion, carrot, rutabaga, bread crumbs, pine nuts, garlic, and oil. Divide in two and spread in a thin layer on prepared pans. Sprinkle liberally with salt and pepper. Bake in preheated oven for 20 minutes.

Stir and spread in a thin layer again and grind more salt and pepper over vegetables and bake for another 20 minutes.

Divide chickpeas in half and stir into vegetables in pans, spreading out. Bake for 10 to 15 minutes or until vegetables are crisp and lightly browned.