In a saucepan, melt butter over medium heat. Add carrots, rutabaga, onions, nutmeg, turmeric, ginger, salt and pepper. Cover and cook for 10 minutes, stirring occasionally. Sprinkle flour over vegetables and stir. Stir in vegetable stock,tomatoes and chick peas. Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally, for about 40 minutes or until vegetables are fork-tender.

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2 Tbsp. (30 mL) butter 4 carrots, cut up 1/2 rutabaga, cut up 3 onions, cut into wedges 1/2 tsp. (2 mL) nutmeg turmeric ginger salt and black pepper to taste 2 Tbsp. (30 mL) flour 2 cups (500 mL) vegetable stock 19 oz (540 mL) tomatoes, not drained but chopped 19 oz (540 mL) chickpeas, drained, rinced