Preheat your oven to 425°F (220°C) and prepare a lined baking sheet. Wash and chop the pumpkin into bite-sized cubes, toss with olive oil, salt, garlic powder, and chili powder, and roast for about 30 minutes until tender and slightly caramelized.

Pat the cooked chickpeas dry and toss them with olive oil and salt. Spread on a baking sheet and roast for 20-30 minutes until golden brown and crispy.

In a large pot over medium heat, add olive oil and sauté the onion until golden, about 5-7 minutes. Stir in the grated garlic and ginger for an additional 1-2 minutes.

Add garam masala, turmeric, cumin, coriander, and Kashmiri red chili powder to the pot and let the spices sizzle for a minute before adding the tomato paste.

Stir in coconut milk and salt, bring to a simmer, and let thicken for about 10 minutes, stirring occasionally.

Add roasted pumpkin cubes, maple syrup, and half of the chopped cilantro, stir gently and let simmer for another 8-10 minutes.

Ladle the curry into bowls, top with crispy roasted chickpeas, remaining cilantro, and toasted coconut flakes before serving.