Cook the chick peas and discard all but 3 cups of the cooking water for mashing while the chick peas are still hot. In a large skillet or pot, saute the onion and garlic in hot oil for two minutes. Add the vegetables one by one, beginning with the carrots. Saute all the vegetables until tender. Then mix the vegetables with the remaining ingredients, including the mashed chick peas. Preheat the oven to 350 degrees. Spread the mixture into a 9 inch baking pan and top with croutons, pressing them lightly into the casserole. Bake for 45 minutes until browned and cooked throughout.