Preheat your oven to 425°F (220°C). Peel, seed, and cube the pumpkin. Toss with olive oil, salt, garlic powder, chili powder, and garam masala, then roast for 30 minutes.

While the pumpkin roasts, rinse and dry the chickpeas, then toss with olive oil and salt. Roast them in the oven for 20-30 minutes until crispy.

Heat olive oil in a skillet over medium heat. Sauté onion for 5-7 minutes. Add garlic and ginger, sauté for 1 minute. Stir in tomato paste and coconut milk, simmer for 10 minutes.

Add roasted pumpkin, chickpeas, maple syrup, and half of the cilantro to the skillet. Simmer for another 8-10 minutes, adding water if the curry is too thick.

Transfer to a serving dish, garnish with remaining cilantro and coconut flakes. Serve warm with rice or naan.