Preheat your oven to 425°F (220°C). In a mixing bowl, combine pumpkin cubes with extra-virgin olive oil, salt, garlic powder, chili powder, and garam masala. Spread the seasoned pumpkin on a baking sheet in a single layer. Roast for 30 minutes, until caramelized and tender, stirring halfway for even cooking.

While the pumpkin is roasting, rinse and drain canned chickpeas. Pat them dry with paper towels and place in a bowl. Drizzle with olive oil and sprinkle with salt; toss to coat. Spread the chickpeas on a separate baking sheet and roast for 20-30 minutes until crispy, stirring occasionally. Season with garam masala immediately after removing from the oven for enhanced flavor.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onions, sautéing for about 5-7 minutes until golden and fragrant. Incorporate grated garlic and ginger, along with turmeric, cumin, coriander, and Kashmiri red chili powder. Cook for another 2-3 minutes until aromatic, stirring frequently to prevent burning.

Stir in tomato paste or crushed tomatoes into the onion mixture, allowing it to cook for 2-3 minutes. Slowly add coconut milk while stirring, blending everything until creamy. Bring it to a gentle simmer over low heat, letting the sauce thicken for about 10 minutes. Keep stirring occasionally to avoid sticking.

Once the pumpkin is roasted, carefully add it to the curry sauce along with maple syrup and half of the chopped cilantro. Simmer for an additional 8-10 minutes, allowing all the flavors to meld together and the pumpkin to warm through. Adjust seasoning and thickness, adding water if necessary.

Ladle the creamy pumpkin curry into bowls, and top with crunchy roasted chickpeas and the remaining cilantro. If desired, sprinkle toasted coconut flakes on top for added flavor and texture. Serve hot alongside fluffy basmati rice or warm naan.